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Mar 21 • Drum Smoking
Hang Your Steak, Change Your Game
Hanging steak on a drum smoker is a simple move that delivers big results. Instead of cooking flat on the grate, you’re using vertical heat and airflow to your advantage.
- Even cooking from all sides
- Natural self-basting as fat renders
- Cleaner flavor with fewer flare-ups
Run your drum around 275–300°F, hang a thick-cut steak (ribeye or strip works great), and cook to about 115–120°F internal. Then finish with a quick sear for that perfect crust.
It’s a different approach—but once you try it, you’ll get why it works.
👉 Watch Big Poppa break it down on the drum and see it in action.
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Hang Your Steak, Change Your Game
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