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I was in your exact predicament a few years ago. I started out on a Weber 22" kettle doing indirect and the snake methods. Eventually I went with a drum smoker since it was the sweet spot of effort & quality for me. I personally went with the Bronco Pro and have no complaints.

Until this thread I didn't realize they changed the base model to a swing out basket. So I can't speak to how well that does or doesn't leak air.

The main drawbacks/hesitancy I had with the drum design: either you need to remove everything on top to reload the charcoal, or have a door for convenience that risks air leakage. I decided on the Bronco Pro for the charcoal basket size. I can get 12+ hours and do complete brisket smokes without having to refill. That plus the increased grate surface area. And I don't have to worry about a door gasket that will eventually wear.

I did 6 rib racks hanging once. And one fell. So now I do them flat. I never really cook more than a couple racks at a time anyway.

Definitely recommend a drum smoker for anyone who is looking for the sweet spot of price/quality/effort on smoking. Offsets will beat it in quality, but require more effort. Pellet grills will beat it in effort, but will cost more. I used to say Pellets wouldn't turn out the same quality either but they've gotten better. I still think the product on a drum over real wood chunks edges out the best pellets these days but the gap isn't what it used to be.

As for WHICH drum, it's all down to personal preference / brand loyalty. As I said I have no complaints with the Bronco Pro and would recommend it, especially if you get it on sale.


ETA: I have a vortex I use for my kettle. Not sure what you mean by using it in the drum but if you explain I can go try and fit mine in and take a picture.

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I snoozed and lost. The local one sold while I was making sure I wanted it. Can't find it on line anywhere.

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Ahh bummer. Keep an eye out on FB Marketplace, you can usually find some on there. I'll also add some drum designs can go overboard with better seals/doors/lid hinges/wheels/etc but you end up paying more than you would be able to get a quality pellet grill for. Which kind of defeats the purpose IMO.

Holy cow.

I'd imagine the flavor would come through. But more importantly I think with the lower smoke point you would be at high risk of burning it and having the roux impart an acrid taste. It's also more expensive than vegetable or canola, so not sure why you would.

If you want to experiment I'd do it on a very small test batch that you don't plan on serving.

Should've been a first. He wasn't down. Oh well, I'll take the fake.

Thanks for all the recs. Paladar was also on the short list. Forgot about Lilette. I'll give those two as well as Zasu as suggestions to the wife and see what she's feeling. I've been fortunate enough to already go to most of the others listed and I'm interested in something new.

Where would you go for a date night / celebration meal for around $100-$125 per person, not counting alcohol? Any type of cuisine or neighborhood.

Currently leaning towards Zasu just so I can complete the NOLA Michelin circuit.

Fried chicken with a side of more fried chicken.

Think they increased it on Black Friday. Double shitty since most people were probably waiting to see if they could get a membership on sale. Incredible that anyone thought this was an acceptable way to roll out a price increase like this.

Kingsford professional briquettes for smoking with wood chunks for flavor. The briquettes just provide a more consistent stable temperature on my pits. Lump for grilling. If I'm out of briquettes I'll just use lump for smoking. Some will say the ash is too much with briquettes but I never really found it to be an issue. I don't recall ever having to empty the ash tray mid cook even on long brisket smokes. I just find the temps can spike more with lump due to the varying sizes.

My biggest hits have been smoking skinless, boneless breasts and resting in butter. I do inject with butter mixture, dry brine, and heavy black pepper rub. Juiciest turkey's I've ever made. Always comes out consistent.

Been playing around with the idea of making my own McRib sandwiches one weekend soon.