Costco Garlic Seasoned Drums

[mneeley490]

So Costco had a ridiculous price on giant tubs of chicken drums, $1.49 lb. for ready-to-throw-on-the-grill drums. These aren't powdered garlic, but rather tons of minced garlic thoroughly within the seasoning.
I found the smallest tub I could, at 8.36 pounds. They barely fit on my Daniel Boone. Cooking them now at 300°-3-325°. I'll let you know how they come out.

 

[mneeley490]

Took about an hour, but they're done. Flavor is good, but oddly it could have used more salt. I tend not to salt store-bought things like this, as they are usually very salty to begin with. As you can see, the right side of my Daniel Boone is still hotter than the left. I left the underdone ones in a little longer.

 

[TNJAKE]

My pellet smoker is also hotter on the right. Legs look delicious. Hope you have a crowd to eat them!

 

[Fueling Around]

My pooper is a right hand hopper so the left side tends to go warmer.

I'm also cautious of store bought seasoned food.
Those legs are mouth watering.
Got a couple of teenage boys?

 

[JLeonard]

Boy you got some pretty legs there!
Jim

 

[mneeley490]

My pooper is a right hand hopper so the left side tends to go warmer.

I'm also cautious of store bought seasoned food.
Those legs are mouth watering.
Got a couple of teenage boys?

No, but I have a couple of pre-teen grandsons who enjoyed them! There were PLENTY leftover, so I dropped them by my daughter's place on Easter. Kids thought that was kinda weird, but didn't complain once they started chowing down.

I've tried sliding the diffuser box left and right, and it doesn't seem to make much difference. So if I'm doing a brisket, I always put the thick side on the right.

 

[Fueling Around]

...
I've tried sliding the diffuser box left and right, and it doesn't seem to make much difference. So if I'm doing a brisket, I always put the thick side on the right.

No experience with Green Mountain Grills.
I have a Masterbuilt pooper from Sam's
I rotate and flip my meat to even out the cooking temps.

 

[bill1]

That's some pretty severe temp variation. Must be due to the fact that the hot smoke is exhausting on the right side. Particularly for flat drumsticks and briskets, you have plenty of room at the top of the cook chamber to extend that exhaust port inward so it's taking the heat out more from the center of the cooking space. Have you tried that? Find a sheet of steel about 9x12" and roll it into a 3"dia x 12" long cylinder. You hand-roll it so it wants to spring open...that way it stays in place as you stuff it into the GMG exhaust. You can then trim down the 12" dimension so the opening can be tuned to the optimal position between center and far right that gives the best left-to-right temp distribution. The front to rear variation looks good but one could also "flare" the open end (instead of it being square-cut) to favor front or rear exhausting.