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FAQ - Frequently Asked Questions

Frequently asked questions on how to use your DrumBo to its fullest capacity.

A: SHUT THE LID. CLOSE ALL THE VALVES. It will go out in less than 15 minutes and the temperature will drop rapidly.

A: Call or text Matt (780) 812-8977 Alex (780) 842-0960

A: Yes, we do. Our flat rate starts at $289 CAD. We also invite you to contact us before purchasing on our website to arrange personal pick up if you prefer. We love visitors.

A: At this time, we are not shipping Stateside. But we are working on getting DrumBos into the hands of our American Barbecue cousins.

A: We ship by truck freight due to size and weight of your future DrumBo™. They weight 99lbs with all attachments and options. Because of this we ship depot to depot or depot to business address. If you would like door to door shipping it can be arranged at a higher cost. Please contact us by email for details.

A: Yes. packaging is a small separate charge. If you are likely to pick up and have a safe travel space, the DrumBo will travel well outside of it’s packaging and box. Contact us with your requirements.

A: Just send us an email with your location and we will provide you with the details of where to pick up in your community.

A: Yes, we are happy for you to stop by and pick up your DrumBo and options and avoid the packing and shipping charges. You will need something to protect your DrumBo to take it home such as a soft blanket if you are laying it down in your vehicle Or if you want it packaged we can do that to fit in your pick up truck.

Table of Contents

Q: What should I do if my DrumBo™ catches fire or the temperature goes crazy high?

A: SHUT THE LID. CLOSE ALL THE VALVES. It will go out in less than 15 minutes and the temperature will drop rapidly.

Q: If I have a problem with my DrumBo™ who can I contact?

A: Call or text Matt (780) 812-8977 Alex (780) 842-0960

Q: Do you ship across Canada?

A: Yes, we do. Our flat rate starts at $299 CAD. We also invite you to contact us before purchasing on our website to arrange personal pick up if you prefer. We love visitors.

Q: Do you ship to the USA?

A: At this time, we are not shipping Stateside. But we are working on getting DrumBos into the hands of our American Barbecue cousins.

Q: Do you ship door to door?

A: We ship by truck freight due to the size and weight of your future DrumBo™. They weight 99lbs with all attachments and options. Because of this, we ship depot to depot or depot to a business address. If you would like door to door shipping it can be arranged at a higher cost. Please contact us by email for details.

Q: Do I have to pay for handling and packing separately?

A: Yes. packaging is a small separate charge. If you are likely to pick up and have a safe travel space, the DrumBo will travel well outside of it’s packaging and box. Contact us with your requirements.

Q: If my DrumBo is being shipped by freight how do I know where the freight depot is before I order?

A: Just send us an email with your location and we will provide you with the details of where to pick up in your community.


Q: Can I pick-up my DrumBo at the World Head Quarters in Wainwright.


A: Yes, we are happy for you to stop by and pick up your DrumBo and options and avoid the packing and shipping charges. You will need something to protect your DrumBo to take it home such as a soft blanket if you are laying it down in your vehicle Or if you want it packaged we can do that to fit in your pick up truck.

Q: What are the dimensions and weight of the DrumBo™

A: Classic height is 40″ tall and Competition is 41″ tall; with the intake tubes and exhaust installed they are 27” X 27”. The weight is 92 lbs with no options and 99 lbs with options.

Q: How long does it take to get my DrumBo from the time I place my order?

A: We say that we need 4 to 6 weeks to get your DrumBo to you. More often than not its only around 3-4 weeks but we don’t want to make promises we can’t keep. We keep you up to date on what happening via email.

Q: Can I choose any colour I want?

A: Yes, within reason. If you are looking for custom colour options, please contact us directly by email.

Q: What temperatures should I cook at?

A: We recommend that you cook between 275F and 325F. Temperatures above 350F are not recommended or necessary.

Q: Will the paint burn off if I run my DrumBo higher than the recommended maximum temperature?

A: The paint is tough but temperatures in excess of 400F may cause damage. Temps in excess of 400F may discolor the paint and may damage it permanently. Paint Heat damage is not warrantied.

Q: What points do I have to know about burning and using charcoal?

A: Lighting your DrumBo:
Fill your basket with unlit charcoal to the desired level. This could be 1/3 for a quick cook up to 3/4 for a long cook.
Fill your chimney with unlit charcoal.
Light your chimney with 4 pages of newspaper in the bottom.
Once the chimney is well lit with small flames and some ash showing on the second layer of briquettes from the top you are good to pour the contents of the chimney into the basket. Matt likes to say it should look like my hair. Salt and pepper that’s on fire.
Vents need to be open fully open.
Dump your chimney into the basket and leave the lid open for 10-15 minutes.
Close the lid and move the two intake valves to the halfway open position. Leave the exhaust fully open. 8. Watch your temp and as the temp climbs towards 250F you can adjust the intake valves down to the general running position as shown in the user guide.
Add a few chunks of hardwood in the opposite corners just before you add your food. This is done once your temp has stabilized.

Q: How much wood do I add to the charcoal basket and when do I add it? Does wood increase the temperature?

A: Firstly, adding wood chunks does not affect the temp of the pit. This pit is designed to use charcoal as the only fuel. The wood is only for a smokier flavor. Once the basket is burning and when you’re ready to cook, add one or two small chunks of seasoned hardwood to the corners of the basket. They should be the size of a nectarine.

Q: How much wood should I add when the first chunks burn up?

A: None. The meat will not take any more smoke flavour after the first few hours. Adding more wood is unnecessary and wood is like salt and pepper. It is a flavour enhancer. Too much smoke will give you a bitter taste. Less is more.

Q: What sort of wood should I use?

A: Only use quality hard woods. If you live in Regina for example, we suggest local woods such as apple and maple. Or go to your local BBQ store and buy the available wood chunks.

Q: Should I soak the wood chunks to make them last longer?

A: Don’t soak your wood. It will make the smoke dirty and sooty. Put dry seasoned wood in just before you put your meat on.

Q: What type of charcoal should I use?

A: As a rule, both Matt and I cook with lump charcoal. That having been said, we both use briquettes on occasion. Lump tends to burn hotter and different lump charcoals add differing flavors. Some of our favorites are Maple Leaf Premium, Spring Bok Braai, Blues Hog and Jealous Devil. Whichever becomes your favorite works for you. If you like briquettes, find a brand you like the taste of and stick with it. Buy it when it goes on sale and save money. You’re going to use it anyway.

Q: How much Charcoal do I use for the seasoning burn in?

A:
First, spray down the interior of your DrumBo with a light coating of cooking oil spray.
Fill your charcoal basket 3/4 full put the last 1/4 in your charcoal chimney.
Light the chimney and get it going till when 1/2 the contents are alight and then dump the contents into the charcoal basket.
We suggest this so you get to know how your DrumBo works. Play with the valves. Leave the top one open and adjust the temperature by adjusting the intake valves.
Get some chicken wings ready because after you’ve seasoned/ burned in your DrumBo™ for an hour or so you are going to be hungry. Get those seasoned wings on the grate on the second level. Turn them once or twice and cook them till they have a little crisp on them. Check the temp is above 165F, we prefer 185-195F. Enjoy.

Q: How much charcoal should I use for a cook?

A: Quantities is a hard one to describe. When you start using your DrumBo we suggest using a minimum of half a bag of charcoal and a full chimney because it’s easier to bring it to the 300F operating temp. Once you get the hang of using the DrumBo this way then you can play around using more or less depending on what you’re cooking. Smaller thinner items are useless. Bigger thicker items use more is the rule.

Q: How do I put out the charcoal fire?

A: Close all the valves. Ensure the lid is closed too. This is snuffing out the fire.

Q: What do I do about all the charcoal left in the basket after snuffing out the fire?

A: Wasting charcoal is irritating. Old charcoal that has been snuffed out can be a challenge to get going again. This is particularly true if there is high humidity as the old charcoal will absorb moisture. And don’t forget that new charcoal will absorb moisture if it is stored outside. Always store your fresh charcoal indoors in a dry area.
Burning used charcoal works like this.

First, shake out all the ash from your basket keeping the old unburnt charcoal in the bottom.
Add twice as much fresh charcoal as you have unburnt charcoal.
 Light a full chimney and when fully lit as previously described dump it on top.
Open all valves. Leave the lid open for no more than 10 mins. Close the lid and watch the temp climb leaving all valves wide open. Once you achieve 300F start closing the intake valves in stages again watching the temperature.
Maintain 300F-325F.
Get your food on the grill and get cooking.
If the temp should drop, open the lid and watch below the food where you can see the charcoal reigniting. This can take 5-15mins. Close the lid and open the intake valves about an extra 1/4.
I know this all sounds fiddly. Unburnt charcoal is fiddly but you’ll get the hang of it. Remember you can easily get rid of excess charcoal by leaving it to burn out and you can cook tomorrow’s lunch on it while you do it. If you are using less charcoal in your basket to cook wings, use a full chimney to get them going. This gives you a hotter briefer burn and let the charcoal burn out afterward. just keep temps below 325F.

Q: Is there a video I can watch to see how my DrumBo should be operated?

A: Please watch the DrumBo™ 101 video on YouTube.

How to use a Charcoal Drum Smoker 101 – DrumBo – YouTube

Q: Can I use a water pan in my DrumBo?

A: You can use a water pan if you’d like. Some competitive DrumBo owners incorporate it into their program, we don’t. But! We promote all the different uses in our product!! In these units the juices from your meat drip down on the coal and it creates a smoky mist that surrounds your meat as it exhausts. You can place a water pan on the lower rack or and empty pan to catch the juices if its a particularly fatty piece of meat.

Q: What should I cook first on my DrumBo™?

A: One starting point would be to start with something like chicken wings, we have a recipe on our YouTube channel for wings and they are really tasty, use your favourite rub and let the flavour tell you what’s right! I say chicken wings because when they are cooked on a DrumBo™ you won’t go back. They are also no fail…unless you burn them. Go for 185F-195F internal for a nice texture. Check out our YouTube channel for the recipe.

Q: How long does it take to cook a whole brisket? Will I have to wrap it?

A: In our experience the DrumBo will cook a whole brisket in under 7 hours maintaining a temperature of 300F. We recommend wrapping at 160F internal temperature and continue cooking until probe tenderness an where between 205F and 212F. If you want to master a brisket, go follow Prairie BBQ AKA Rob Reinhardt.

Q: How much charcoal do I need to cook a brisket for 7 hours?

A: We suggest using a full charcoal basket including what you use in your chimney. Cook at 275-300F

Q: If I’m cooking a fatty Pork belly how can I prevent flareups?

A: Place a drip pan or foil pan on the lower rack to collect the drippings.

Q: What do I do if the valves on my DrumBos stacks get loose or stiff and hard to turn?

A: If your valves have tightened up you can take (2) 7/16” wrenches and loosen them to your desired tension. Don’t make them too loose as they may close or open by accident which would cause under or overheating. Adjusting the valves is not at all unusual. All models do this.

Q: Can I use a fan to control the temps of my DrumBo?

A: There are several fan systems on the market that are available to use to control the temperatures of charcoal drum smokers and egg style smokers. They all work great. Fireboard is a very accurate system. I have used one for years on pellet grills. Personally, I would still get the hang of playing with live fire naturally before spending the money on electronics which kind of defeats the idea behind the DrumBo™ The DrumBo™ will work very well and very steadily once you get past this initial learning period.

Q: How do I tell what the temperatures are inside my DrumBo?

A: Use your built-in thermometer to adjust temperature using the intake valves on the intake stacks. Use a digital thermometer to probe your food.

Q: Do you have cheat sheet for operating my DrumBo?

A: Quick points.
Ensure your chimney is well lit, this is a crucial part to having a successful cook
Valves Open
Dump the chimney in and leave the lid open for 10 mins
 Close the valves to the operating zone
 Add wood before food
 Practice will give you confidence
 Don’t panic if you cool off a bit. You can still cook at 250-275 because you are cooking over a ball of fire.
Use small adjustments to your intake valves to stabilize temps.

Never leave the DrumBo™ open or unattended.
 Have fun!

Q: Why would I buy a Sear Stack™?

A: The Sear Stack works by raising the coals in a mini basket up to the halfway mark inside your DrumBo. The cooking grate is set just above the coals. (Hence the adjustable bolts). Your steak and burgers will then get the quick char broiled flavor that we all love.

Q: To sear steaks on the Sear Stack wouldn’t I be cooking at 450-500F? Wouldn’t this damage the paint?

A: The way we can get away with the higher temps is by installing a heat shield that is mounted to the inside of the lid. The heat shield is mounted using the rivet nut system that attaches to the base of the exhaust stack. Ensure all your valves are open to use the Sear Stack™.

Q: Can I extinguish the coals in the Sear Stack?


A: Yes, just close the lid and all the valves.

Q: Can I fit a Sear Stack in my older DrumBo™?

A: Yes, It will retro fit into any DrumBo™.

Q: Will the Sear Stack fit other charcoal drum smokers?

A: Yes, it will fit most drum smokers with a center exhaust stack in the lid. Some drilling maybe required. You can also use our install service if you wish. Just send us your cleaned lid and we will install the heat shield for you and return your lid promptly. Charges will apply.

Q: If I already own an older DrumBo™ can I order the “Sear Stack™” option and retro fit it?

A: Yes, the heat shield uses the bolts from the exhaust tube base and an easy task with two 7/16” wrenches or sockets. Do not over tighten bolts.