Warrior Drum Smokers - These Things Cook!™

Steel 55 gallon barrels used as smoker drums can really go the distance if cared for properly.  In regard to weathering it doesn’t take much to protect them from the elements.  Keeping them covered when not in use will help prevent them from rusting or corroding.  The paint or coating we give them does a really great job at preventing overall rust.  One of our fully built drums was left uncovered in the rain by accident one time for 2 or 3 days.  When we discovered it we noticed that it was fine and without any rust.  In terms of scrapes and scratches the paint or coating will only stand up to so much abuse.  If you’re hard on it and throw it around a lot, move it around roughly, bump it into things or not secure it during transit allowing it to fall and slide around, then yeah you’ll do damage.  Steel is durable and is relatively difficult to dent with normal usage.  You have to literally crash it into something hard in order to put a dent in it.  Good thing is if that were to happen you could probably hammer the dent out, and touch up the paint if necessary.  The interior bottom of the barrel is largely protected by the ash catcher built into the charcoal basket.  So, hot coals and ash are not just sitting on the metal at the bottom of the barrel.  Very little ash makes contact with any grease drippings or moisture left behind during a cook.  So, this helps prevent any sort of metal corrosion created by combining ash and moisture.  Also, if you drop it, it won’t crack.  It might dent in the place where it lands depending on the height you dropped it from, but it won’t crack or break.  More info about the durability of 55 gal barbecue smokers

Plenty can be cooked and there are different ways you can get them to fit inside of smoker barrels.  A good thing is that a lot of  meat fits inside them depending on how you do it.  You can lay them flat on the grate, use a rib rack system to stand them up sideways, or hook hang them using a rib hanger.  Smoke 3 or 4 racks for a competition, 1 or 2 for a family meal, or load it up for a larger crowd using a rib rack or hanger utilizing the full space available.  From 3 or 4 to 16+……it all depends.  More about how many ribs a smoker barrel can cook.

Yes, both new & used.  The used ones had previously been used in the food production and storage arena.  Low cost brand new steel barrels can be extremely difficult to find nowadays.  The ones we do come across are usually ultra expensive.  So, in order to make it feasible for both our customers and us “cost wise” we seek out, and locate suppliers of used drums safe for production if we can’t get a good deal on new.  Used drums are just as good for our application.  All have a specialized FDA approved polyethylene liner they’ve been coated with on the inside that’s food grade safe.  It’s also known as “phenolic coating” or “phenolic resin”, and not to be feared.  Since drums can’t be used until this lining has been removed we always remove it before we build them.  Our method completely sanitizes them.  Used lined 55 gallon drums are totally safe.  Read more about 55 gallon barrels used for our cookers

No, we never use reconditioned steel drums to build our smokers for sale to the public.  “Reconditioned” drums are taken through a sanitizing process at industrial locations.  Although they are safe for use we don’t have any idea what they were previously used for before reconditioning.  They usually come dented and a little warped most of the time from the reconditioning site.  We do have access to them here locally, and they would save you money.  However, we don’t like to use them for these particular reasons, more so because of their cosmetic imperfections.  Why we don’t use reconditioned steel drums for smokers

“Experience smoke chamber temperatures settling within 4-6 minutes after making adjustments as opposed to 10-15!  Now that’s efficiency!!  And you know what that means……steady even temps throughout the cook, that will produce moist, delicious, tender, smoked barbecue every single time!”  Continue reading below.

Draft is the way a smoker pulls or draws air into the firebox for the purpose of combustion.  While that’s happening the chimney helps the heat and smoke move through the cook chamber as it exits (air gets sucked in, and heat and smoke gets pushed through the cook chamber and out through the chimney).  The drafting system on our smokers is designed for efficiency, allowing for quick easy control over increasing and decreasing temperatures at will.  Other drum designs on the market outside of ours seem to suffer with this issue.  They leave the operator waiting around for as long as 10-15 minutes each time they make a change….just to see if they set the right temperature.  That’s no good.

For example, we’ve heard of complaints about competitor drum designs where they either haven’t been able to get hot enough to hold a steady temperature of 300°, or end up running way too hot and can’t maintain low and slow temps closer to 225°.  Unlike theirs ours don’t have those issues.  Furthermore, our drums don’t take 10-15 minutes each time you make a change to see where your temp will settle in.  Our design not only delivers just the right amount of air flow directly to where it’s needed, but keeps heat and smoke moving properly through the cook chamber.  This also produces a much cleaner combustion with lighter smoke known as “thin blue smoke”.  And that’s exactly what you want rather than thick acrid smoke that won’t make your barbecue taste good.  Clean tasting food is a definite indicator that you have great airflow.  Learn more about the drafting system in an upright smoker.

Direct heat smokers are designed to be used with both charcoal and wood.  In fact, the wood is were your smoke flavor comes from.  So, no they are not charcoal only.  A high quality lump charcoal is preferred.  A winning pitmaster method is to toss 1 or 2 medium sized wood chunks in with your lump.  The type of wood you use all depends on the type of meat you are cooking and the flavor profile you are going for.  *Pro Tips:  Be careful not to use too much wood as this can “over smoke” the meat you are cooking.  1 or 2 medium sized chunks is good for the size of the charcoal baskets our drums are sold with.  However, if your drum is loaded down with a specific meat item you can cook a lot of, like ribs for example, then 3 or 4 chunks might be okay.  Read more on charcoal powered direct heat smokers

The paint we use is durable and can withstand the recommended max temperatures our drums are designed for.  They can be used as grills for hot and fast grilling as well as for both low and slow, and hot and fast smoking.  It all depends on where you have the charcoal basket placed inside your drum.  As for the paint and coating options we offer see our paint information page for more thorough information.  Access painting information here

Your safest bet is to check with your HOA and/or property manager & clear the use of an upright barrel smoker with them first.  To be honest if you live in a condo or apartment complex where there are units above yours, and to the sides the smoke involved will probably disqualify you from being able to use something like this in that type of setting.  It’s usually too close for comfort in a situation like that.  However, if you have a top floor unit you just might be able to make it happen!  In terms of radiating heat doing any type of damage these types of cookers don’t get any hotter than your standard big brand name gas or charcoal grill when used as intended.  If any danger should present itself it would be through operator error resulting from either a grease fire from irregular maintenance or leaving the lid open for too long with full draft (refer to question above about catching fire).  If your HOA/property management were to clear you, then common sense should be applied in operating your drum safely and responsibly.  If you’ll be operating your drum on a balcony, ensure that the surface is made of a non-flammable material like stone or concrete.  For the condo/apartment setting, since the heat source is at the bottom of the drum it would be best to create a barrier between the drum and the surface as a precautionary measure just in case.  Having it on wheels or sitting on some type of raised platform such as block or brick if it doesn’t have wheels would be a better idea than it just sitting directly on the balcony.  This would be for better ventilating of any radiating heat between the drum and balcony surface.  Or you could invest in a fire pit pad.  Even though heat doesn’t travel downwards it’s just a safer bet this way.  Since drums do come with a way to transport them or the option thereof, wheels for example, you can always just “store” the drum on your balcony, and set it up in a common area when you want to use it if they won’t allow balcony usage.  Functional areas of the property like parking lots, swimming pool areas, and parks.  If you do get the clearance for balcony usage, then a suggestion would be to make sure your neighbors know about it, and are cool with it.  Don’t want to be putting them on high alert with the smell of smoke, let alone smoking them out of their own homes!  To reiterate…. make sure you get the OKAY from your HOA and/or property management first.  Read more about using a barrel cooker on a condo or apartment balcony

Currently we are only selling locally to customers in San Diego county and the greater Southern California area.  Our primary location is in San Diego California.  Call us to schedule an appointment to either pick up a drum you see on our site marked “currently available”, or call us to arrange a “hold” for you if you are coming from a location outside of San Diego County.  A deposit is required to hold your desired drum.  We can place a hold on a drum for you for up to 2 weeks.  So, if you plan on passing through from out of state and would like to pick up then just let us know.  Also, we may be able to arrange a delivery halfway close to Los Angeles for a minimal travel fee.  Same thing with Nevada & Arizona.  Or if you know you will be passing through and would like to pick up just let us know beforehand, and we’ll be ready for you.  We will eventually offer a nationwide shipping option.  See our how to buy page.

Preferably, custom smoker drum interests should be discussed either by phone, text, email or in person if you’re local to us.  This way we can show you what types of customizable options and modifications we have available for you (paint colors and types, customized emblem and sticker designs, additional parts and placement on your drum, etc.).  More on how to buy a custom BBQ drum

It all depends on the type of meat you want to cook.  It also depends on how you place and arrange the meat inside the smoke chamber.  Take pork spareribs and baby backs for example.  We’ve personally loaded up our drums with as many as 24 racks of baby back ribs before using a rib hanger.  At least 16 racks of trimmed up spareribs can fit in there for a cook.  When it comes to using grill grates you are limited to how you can place your cuts of meat inside the cooking chamber.  The space is a little more limited horizontally than vertically.  However, you can definitely fit a nice sized brisket around 17 to 21 pounds in there.  One brisket that size can feed a lot of people, especially when factoring in some sides.  You can fit as many as 4 pork butts on a grate.  And, if you don’t hang your ribs you can fit about 3 to 4 St. Louis style racks laying down on the grate.  More if you use a rib rack.  You can fit 2 to 3 whole chickens on a grate depending on their size.  More if you split them open (spatchcock), or cut the split open chickens in half, and hang them.  You can load up a couple of grates full of chicken leg quarters, drums, thighs, and or wings and cook the meat on both grates at the same time.  Find out more about how much meat can be cooked inside a drum

Heat is lost yes, but cooks using our drums have been clocked in at getting back up to temp within 3 or 4 minutes after closing the lid, sometimes less.  That is the design, and operator experience at work.  Pro Tip:  You have to be careful how long you leave the lid open while checking on and/or handling the meat being smoked in any way.  The internal temperature of the cook chamber can easily get to a hotter temperature past the max you’ve set once the lid is closed again.  Why is that, you ask?  Because, you’re essentially stoking the fire by having the lid open.  So, you have to be a little careful not to leave it open for too long.  Another Pro Tip:  This one’s for when needing to have the lid open for a little longer than normal.  Let’s say you’re moving or removing a brisket for example.  Closing the dampers completely while you have that lid open will help your fire not overshoot the desired set temperature you want the cook chamber to get back up to after closing the lid.  Once lid is closed then open up the dampers again.  Read more about what causes temperature loss inside an upright smoker

A barrel smoker can definitely be used on a wood deck.  You would just have to do it with safety and responsibility in mind.  Being fire conscious is always a good thing.  It would be just like operating a firepit, except without the open flames.  They sell fire pit pads you can put underneath to create a barrier between your wood deck and the barrel.  Or, you can opt to have wheels added to your drum purchase if it already doesn’t come with them.  Placing bricks underneath or setting it on top of firestone is also a good method too.  Find out more about using a barrel smoker on a wood deck

The recommended cleaning maintenance cycle for a smoker drum is once every 4 cooks or so.  It’s really the soot leftover from the smoking you’re after.  It’s the grease too, but your food will begin to take on a bitter flavor from the soot if you don’t maintain cleaning.  Otherwise your cooks to follow can be ruined.  Read more about cleaning out a UDS

Barbecue drum pits are easily transportable.  Take them with you to any type of function.  Family shindig at the park or in the backyard, barbecue contest, neighborhood cookout, pop-up location, use them on your food truck or trailer for catering events, etc.  Internal parts are all removable, so one person can easily pick it up after removing them.  Easy enough for two people to pick up and move with all its parts intact using its installed handles.  Some of our designs come with wheels installed standard, and others don’t.  The ones that don’t can always be upgraded to have wheels of some type.  More on lightweight & transportable barbecue drums

A heat deflector, sometimes referred to as a heat diffuser or baffle is a steel plate with holes or spaces cut into it.  It’s used for the purpose of distributing heat more evenly within the cook chamber/smoke box.  It not only helps to create a more even cooking environment for your food, but also helps prevent flames from coming up from the charcoal basket.  Read more about heat deflectors & baffle plates for UDS

Absolutely yes!  In fact, you would have a serious advantage in having an unbeatable piece of smoking equipment at your disposal.  When paired with pro digital temp devices you now have a better ability to produce unbeatable competition level barbecue – granted your flavor profile is on point!  More about automatic BBQ temperature controllers and digital meat thermometers