3 Drum Timeline

Ron_L · Apr 11, 2017

Can anyone cooking on three drums give me an idea of your timeline, temps and where you put each meat? We have a practice cook coming up and I have a couple of timelines worked out on paper (well, OK, Excel :-D) but some real life experience would be great!

Thanks!

Fullbore · Apr 11, 2017

I'm interested as well.

5am · Apr 11, 2017

Im new to competing so this might change/might not be right, but here is what I do.

-Brisket (single can)(300-350)
on at 7:00 A.M

-Pork (300-325)
on at 7:00 A.M
3 Butts, MM towards each other

-Chicken(below pork, if pork is still on, and it always is so far)(275-300)
on at 10:30A.M

-Ribs- Single Can
On at 9:00 A.M(300, I lower the temp to 250-275 when I wrap the ribs)

I've heard of some people getting off flavors from putting pork on their chicken drum, I haven't ran into that. I've tried running pork/chicken under brisket and I didn't like it as much, I'm sure It would work fine for most people too.

rus_bro · Apr 11, 2017

5am said:
Im new to competing so this might change/might not be right, but here is what I do.

-Brisket (single can)(300-350)
on at 7:00 A.M

-Pork (300-325)
on at 7:00 A.M
3 Butts, MM towards each other

-Chicken(below pork, if pork is still on, and it always is so far)(275-300)
on at 10:30A.M

-Ribs- Single Can
On at 9:00 A.M(300, I lower the temp to 250-275 when I wrap the ribs)

I've heard of some people getting off flavors from putting pork on their chicken drum, I haven't ran into that. I've tried running pork/chicken under brisket and I didn't like it as much, I'm sure It would work fine for most people too.

U are running some serious temps there. Running everything over 300 would make competition cooks much quicker.

rb

erichasaces · Apr 11, 2017

I light pork and brisket pits at 5:15, meats on at 6. I take pork off, clean the basket, and start a new fire for chicken.

Ron_L · Apr 11, 2017

erichasaces said:
I light pork and brisket pits at 5:15, meats on at 6. I take pork off, clean the basket, and start a new fire for chicken.

That's pretty much what I was thinking. I hate getting up that early :-D

What time is your pork usually done, and what cook temp?

erichasaces · Apr 11, 2017

ron_l said:
that's pretty much what i was thinking. I hate getting up that early :-d

what time is your pork usually done, and what cook temp?

~9:30-9:45 @ 300*

pharp · Apr 11, 2017

I used three drums last season and put Pork on at 6 @300, brisket on at 7 @300 ribs on at 8 @300 and chicken on at 10 @ 275. By the time chicken went on everything was wrapped so I just consolidated using two racks or stacking to make room for the chicken in a drum.

Ron_L · Apr 12, 2017

Thanks gang! It looks like I am on the right track. We'll see how the practice cook goes!

FattyMac · Apr 12, 2017

For personal edification...

Do y'all reckon that these timelines so quick due to the extra radiant heat that drum cooking provides over other cookers?

5am · Apr 12, 2017

rus_bro said:
U are running some serious temps there. Running everything over 300 would make competition cooks much quicker.

rb

On the drums temp doesn't really matter much unless it gets way too hot, and then it can char. I just set it at 300 and let it rip, wrap to color and pull when its tender, or try to at least:becky:.

LTG · Apr 12, 2017

FattyMac said:
For personal edification...

Do y'all reckon that these timelines so quick due to the extra radiant heat that drum cooking provides over other cookers?

Yes.

enasnidx · Apr 12, 2017

I'm starting big meats at 5:30 on mine. Brisket is done by 10 then I put chicken on that drum.

ewchippe · Apr 12, 2017

I use Hunsaker's as well and use 3.
I start 2 of them at 5:30. Put big meats on at 6:15.
Normally big meats are off by 10:30
Start rib smoker at 9:00
Put ribs on at 10:00
Put chicken on big meat smoker at 10:45.
Sometimes I have to move a pork butt to the brisket smoker if it is not quite done by 10:30.

Ron_L · Apr 12, 2017

ewchippe said:
I use Hunsaker's as well and use 3.
I start 2 of them at 5:30. Put big meats on at 6:15.
Normally big meats are off by 10:30
Start rib smoker at 9:00
Put ribs on at 10:00
Put chicken on big meat smoker at 10:45.
Sometimes I have to move a pork butt to the brisket smoker if it is not quite done by 10:30.

Thanks!

If you have to move a butt to the brisket drum are you using two grates? I separate the flat and point so there isn't a lot of room in that drum.

erichasaces · Apr 12, 2017

Ron_L said:
Thanks!

If you have to move a butt to the brisket drum are you using two grates? I separate the flat and point so there isn't a lot of room in that drum.

A lot of people end up cooking pork on the grate below the brisket. It acts as a bit of a shield for the brisket, and some people don't want to cook anything else in their chicken drum, as that can impart some unwanted flavors. We've had success with cooking the chicken on our pork drum, so either way can work.

That being said, I just got 5 new drums, so both of my trailers will have 4 drums from now on. So much less to worry about while competing.

Ron_L · Apr 12, 2017

erichasaces said:
A lot of people end up cooking pork on the grate below the brisket. It acts as a bit of a shield for the brisket, and some people don't want to cook anything else in their chicken drum, as that can impart some unwanted flavors. We've had success with cooking the chicken on our pork drum, so either way can work.

That being said, I just got 5 new drums, so both of my trailers will have 4 drums from now on. So much less to worry about while competing.

Nice! I got "the look" for buying 3 :becky:

We've cooked everything on one smoker for years, so I'm really not worried about flavors mingling. My concern with two grates is access. If the pork is under the brisket, for example, whenever I need to check to pork I have to take the brisket out. I'd prefer not to do that.

erichasaces · Apr 12, 2017

That's why we went the way we did.

swamprb · Apr 13, 2017

If I were cooking KCBS, I'd be using 3 drums, but PNWBA is how we are rolling and we only need 2 Hunsakers. Can't help you timeline wise since the turnins are bassackwards and on the hour.

ewchippe · Apr 13, 2017

Ron_L said:
Thanks!

If you have to move a butt to the brisket drum are you using two grates? I separate the flat and point so there isn't a lot of room in that drum.

I separate as well, but normally the point is off pretty quickly. So I have room for one butt. I've never had a problem with room. I have only had to run one grate on each one, but I keep the extras handy just in case.

3 Drum Timeline

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