Totally agree with BBQ Bubba. With a BDS/UDS, you are cooking over direct heat (be it low), so you need to flip meats. Drum smokers cook/smoke with a combination of radient and convection heat, thus allowing you to cook meats usually faster than with an off set or verticle smoker.
Poultry: Flip every hr
Ribs: Start bone down, flip every 1 - 1 1/4 hr
Butts: Start fat side down. Flip and mop/spritz after 1 - 1 1/2 hr. Turn, flip and mop again after 3 to 4 hrs and there after.
Brisket: Start fat side down. Turn and mop after 1 1/2 hrs. Turn and flip again after 3-4 hrs, and there after.
Hope this helps.