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Big Poppa's Drum Smoker Kit

Big Poppa's Drum Smoker Kit

It has been a long time in the making, but Big Poppa is finally releasing his own drum smoker kit! Engineered by the same minds behind Music Man Guitars in San Luis Obispo, CA; the BPS Engineered Drum Kit is sure to please!

The drum smoker kit comes with everything you will need to transform a 55-gallon drum into a competition quality smoker: Bottle opener, Top vent, 2 bottom slide vents, Grill Cooking Grate, Lid Hook, Lid Handle with wood grips, Drum Handle with wood grips, Shield assembly, Nest Hook, Nest Assembly, Thermometer, Mounting Hardware for all parts, and full assembly instructions.

The BPS Drum Smoker Kit does NOT include a drum.Please click the “Find a Drum” button on the right for more info.

DrumSmoking.com features all things Drum Smoking: it’s a great place to share information, tips, and recipes!

You will need:

  • a 55-gallon food-quality drum and lid
  • electric/cordless drill
  • one 7/8" wrench (or adjustable wrench)
  • one 7/16" wrench (or an adjustable one also.)
  • tape measure
  • straight edge

We recommend that you find an unlined, food grade drum. Please make sure a full burn-in of your drum is completed before assembly with the BPS kit. 

We suggest burning out your drum AFTER you drill the holes, but BEFORE you add all of the hardware.

$139.99

Special Price $129.99

In stock

SKU: 924BPS

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This product is available on Partial Payment

Big Poppa Smokers Layaway Terms & ConditionsHelp
Installments to be paid every month.

* Final amount varies depending on shipping, tax & other charges.

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Charcoal Nest

Charcoal Nest

The Nest Assembly basket measures in at 13-3/8” diameter by a heigth of 7-1/2” with support legs reaching out to the sides of the drum smoker.

Vent Side Mounts

Vent Side Mounts

Easily adjust your air flow and pit temperature! Two Slide Mounts are included in every BPS Engineered Drum Smoker.

Bottle Opener

Bottle Opener

A bolt-on bottle opener for your convenience! Enjoy your favorite beverage while cooking on your BPS Engineered Drum Smoker.

Assembling your own BPS Engineered Drum Smoker Kit

Watch as our BPS Engineer assembles the EDS Drum Kit on a standard steel drum. Full Assembly instructions, drilling templates, and warranty card included with each kit.

see more BPS videos
  • Reviews

16 Customer reviews total

The following product reviews are personal opinions from our customers and do not reflect the official stance of Big Poppa Smokers.

Chili Head

(Posted on 5/10/2015)

I've built two UDS smokers using this kit over the past few years. This kit is a great way to get into drum smoking and anyone can put one together. The pieces are well made and look great. You can't go wrong buying this kit!


jwashing

(Posted on 5/8/2015)

This kit is great. Easy to put toghther and a breeze to start smoking. Holds temp extremly well and provided competion quality meat. If you want to have and ideal use of this kit you should get the ash catcher (there is a lot of ash) and add another cooking grate on the upper u bolts to have a water... read full review


DIY Fool

(Posted on 4/30/2015)

I can not be happier with the Drum Smoker kit. For just under $200 which included buying the drum I have a good quality smoker. Ordered the parts on one day and had the kit the next day even though shipping was supposed to take 5-7 days. Kit was well wrapped and much larger than I expected. Great... read full review


Texas Tom

(Posted on 4/7/2015)

Just completed my first cook on my BPS drum. Cooked 6 racks of ribs and they were delicious. I used lump charcoal, brought the temp up to 250 slow and it held within 5 degrees the whole cook. Used the 3-2-1 method and there was fuel left.

Can't miss with these drum kits!


Reviews

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You're reviewing: Big Poppa's Drum Smoker Kit

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  1. Chili Head

    I've built two UDS smokers using this kit over the past few years. This kit is a great way to get into drum smoking and anyone can put one together. The pieces are well made and look great. You can't go wrong buying this kit! (Posted on 5/10/2015)

  2. jwashing

    This kit is great. Easy to put toghther and a breeze to start smoking. Holds temp extremly well and provided competion quality meat. If you want to have and ideal use of this kit you should get the ash catcher (there is a lot of ash) and add another cooking grate on the upper u bolts to have a water pan/drippings catcher. (Posted on 5/8/2015)

  3. DIY Fool

    I can not be happier with the Drum Smoker kit. For just under $200 which included buying the drum I have a good quality smoker. Ordered the parts on one day and had the kit the next day even though shipping was supposed to take 5-7 days. Kit was well wrapped and much larger than I expected. Great Experiance over all. (Posted on 4/30/2015)

  4. Texas Tom

    Just completed my first cook on my BPS drum. Cooked 6 racks of ribs and they were delicious. I used lump charcoal, brought the temp up to 250 slow and it held within 5 degrees the whole cook. Used the 3-2-1 method and there was fuel left.

    Can't miss with these drum kits! (Posted on 4/7/2015)

  5. Hickswood BBQ

    What a great product. With a little pre-planning, I was able to do the complete build in 12 hours. I had all the tools lined up, including paint stripper. I picked up a used food grade drum at 9 am Saturday morning. Went home stripped the paint, measured and drilled all the holes. Painted with High Heat (1200 deg.) gloss black. Several coats over 6 hours did great. Installed all the parts and fired it up. I let a full basket of coals run all night to set the paint. The next day I was smoking RIBS. I will have to practice for KCBS Comp as I was able to cut 2 hours off my rib time 3-2-1 to a 2-1-1. Very air tight. I look forward to a comp in Winston Salem next month to test it out. I am going to attempt the entire comp on one smoker. Chicken, Ribs, Pork, and Brisket. The neighbors like it when I test cook for comps. Thank you for a great product.

    Robert
    Hickswood BBQ
    High Point NC (Posted on 3/8/2015)

  6. DonnieBridesmaids

    I just wanted to say that I think that this kit is fantastic. All of the parts are high quality steel and most are finished in either chrome or blued. I went to the big box mega hardware store and priced cheap parts and good parts. If you want to build with the good stuff, it adds up fast. This kit is a bargain. Big Poppa even helps you find a barrel. Fantastic. The rubs are great, too. The drum works extremely well and is easy to operate. I would highly recommend this kit if you're looking for a grill or a smoker, it's both. It also looks great. (Posted on 1/31/2015)

  7. JimsBarbecue

    We have two BPS drum smokers. One a Kit and the other a stainless one like in the photos. Both are great and operate at darn near any temp we want to cook at. My only tip is to seal around the lower vents with some high heat silicone sealer form the auto parts store. That will make the drums really air tight and allow easier heat control and snuffs the fire out when your done. Don't let the low investment cost think this will not turn out top notch BBQ it will. And if you are a little bit of the higher tech electronic control type get the BBQ Guru adapter for one of the lower vents. I would suggest a stainless barrel only because you will cook on this forever! (Posted on 11/21/2014)

  8. BigAl43

    I built my first BPS Drum Smoker a year ago and have loved it from the first time I used it. This year I built 2 more. A second for me and one for my son.

    I used them for everything from brisket to chicken and the results are always consistent. I find them especially good for ribs and chicken.

    The kit is easy to assemble for one person but a second pair on hands helps a lot when you assemble the bottom vents. In fact the only knock I could give this kit is the bottom vent system. Since not all drums are exactly the same circumference or exactly round getting them to fit can be a challenge. I got min to work best by using some cork automotive gasket material cut to the shape of the vent. This added a little to the size of the drum, evened out a couple of imperfections, and gets me a little tighter seal on the air intakes.

    Other than that this an awesome kit! (Posted on 9/6/2014)

  9. Curiel

    My wife got me this set. It's top notch for someone with a low income like us. Food brings our family together and nothing like a good smoked turkey. Ty Big Poppa from the Curiel family (Posted on 7/23/2014)

  10. Theskibumjohnson

    This kit comes with everything needed for a great and easy build. It even has a metal drill bit for correct sizing. I bought a new 55 gal drum off of new pig. (the least expensive I found with barrel and cheap shipping) The barrel arrived fast after ordering. I drilled the holes with the easy guides provided in the kit. Painted it twice with heat resistant paint, bolted all the parts on. It is a pretty smoker. I wouldn't call mine ugly because it's not rusted like all the images on the internet, it's a drum smoker. After playing with the exhaust and intake holes drilled I found 4 open holes on the bottom and 3 on top I smoked for 6 hours at 250 and only used about 2\3rds of the charcoal (for measurement I filled up a chimney starter to the top) It was an incredible taste of smoked bacon, pizza, steak, hot dogs, chicken. I cooked it all I was having so much fun. For a great easy build the kit is the way to go, everything it spelled out for you in easy to follow step guide. (Posted on 5/5/2014)

  11. j r bbq smoke

    the best that all i can say (Posted on 6/19/2013)

  12. JD

    Put this bad boy together a couple weeks back. I modified mine slightly in that I put into two grilling grates for twice the capacity. I basically lowered the two sets of U-bolts for the fire basket by about 2 inches and also lowered the grill grate bolts by 2 inches from it's recommended location. Then I installed the second grill grate 2 inches from the top of the drum, but I use a Weber lid instead of a drum lid to give me extra room there. Works great and it looks great in black (I used Rust-Oleum high temp Ultra paint in semi-gloss - flat black didn't quite look right, but semi-gloss looks awesome)! Keeps good temp in the 200-275 range, whatever you desire, but it can also heat up quite a bit when opening the lid to baste or turn meat. I keep a spray bottle for when this happens. It could just be that I need more experience with the drum smoker to figure out how to best keep steady temps. (Posted on 2/17/2013)

  13. John

    This drum smoker kit sure beats a spendy Traeger or Brinkmann smoker/grill as far as the price. Sure, it is more expensive than some of the cheaper/smaller Char-Broil or Brinkmann smokers, but you get a ton of room inside the drum smoker. Plus, it looks great (hard to call this smoker an Ugly Drum Smoker when it looks this stellar), looks totally unique, and you can customize it towards your own smoking style/needs.

    I have seen complaints about how your face is right in the smoke when adding/stirring coals or when checking/basting meat. Those complaints are valid as you do have to deal with that issue. My 2 cents? Stop whining and deal with it. It's a smoker! You are going to get some smoke in your eyes and you will smell like a campfire all day/night.

    What you should care about is: does it work and how well? Answer: yes and very well. It holds temps very well. It is a large smoker, so you will want some extra charcoal to achieve the temps you need.

    Drum prep - Fairly easy. Found a refurbished drum in Dallas for $30. Did a long burn with wood piled up inside to burn off most of the outside paint and used a random orbital sander to remove the rest (didn't worry about the top/bottom lip so much). Painted using a rattle can of Rust-Oleum High Heat Ultra in black, which looks 10x better than the regular High Heat (not Ultra). The Ultra is Semi-Gloss while the regular is flat. Inside was clean, no liner, so I just put some vegetable oil in there to season the smoker on my first test run to test the temps.

    Smoker Kit Assembly - Fairly easy. Just mark everything out, be as accurate on your measurements as possible (so your grate doesn't wobble, for instance), and DON'T mess up the drill holes. On the very first hole I drilled for the grate holder bolts, I screwed up and went all the way to 3/4 of an inch instead of 1/4. I lucked out and it ended up perfect for the thermometer. Also, careful with the step bit since it is easy to go from step 1 to step 2 or 3 in no time.

    The vent slides may need to be bent to the curve of your drum since they are mostly flat. Careful here... you can really bend the ends out of shape if you apply too much pressure. One of mine got a nice little crease, but nothing I can't live with. The vent slide does not move easily at first. Mine have really broken in after struggling with them using a tool to get them opened/closed repeatedly.

    Lastly, BPS did not ship the nut/washer for the thermometer. Just called them and talked to Kristen who said she would get it shipped out to me. Thx BPS!

    Customization - Easy. I customized my smoker to hold even more meat. I placed the lower 3 U-bolts 2 inches lower than what is called for in the directions. I then placed the upper 3 U-bolts about 1 1/2 inches lower. I placed the grate 2 inches lower. Then I added a second grate 2 inches from the top lip of the drum using slightly shorter bolts that I bought at the store. This allows me to easily pull the bottom grate out, maneuvering around the top bolts, even when loaded up with meat. Underneath the top grate, I placed a second thermometer.

    Instead of using the drum lid, I use the lid from my Weber Performer, which has its own thermometer (doesn't read temps very well either) and vent. Using this lid, along with the extra two inches from the top grate to the top of the drum, provides me with about the same amount of space for the top grate as I have on my Weber, which is tall enough in the middle to smoke a medium sized turkey, and I still have the same amount of space I would have otherwise for the lower grate.

    I plan to add a small door that I can use to toss charcoal/wood chips into the fire basket. This way I don't have to pull both grates, fully loaded with meat, when I need to stoke the fire or add more smoke.

    I plan to add the lid holder to my Weber lid, which doesn't have a have one.

    I also plan to add feet and wheels to the bottom of the drum so I can easily move the thing around on the patio and raise it off my deck (right now I use concrete blocks).
    Smoking Meats - Easy. The important part here is managing your temps by using the right amount of charcoal. I am still figuring this out a bit. My 2 cents? Start out with a couple handfuls of charcoal. You can always add more. It's harder to cool it off than it is to heat it up. I had temps getting up to 375 on my first smoking attempt. I had to pour some water on the coals to cool it down.

    I have smoked a brisket, bone-in chicken, and boneless/skinless chicken breasts. Everything so far has turned out great.

    Brisket... pretty good. I'll have to try another brisket. Temps got too high, so it came out a little overdone after about 7 hours. Still good, just not as juicy/tender as it should be. Wound up making a ton of spicy/smoky brisket chili with most of it. It's still feeding me twice each day 2 weeks later.

    Chicken... AWESOME! Brine or marinade the chicken first. Add dry rub and toss in the smoker. Then, baste with a mop sauce or the marinade once in a while. I've cooked the chicken at 275-300 and 200-250. Both turned out great, lots of smokiness, great flavor, and juicy.

    I have yet to try anything else, but pork shoulder and ribs are next. (Posted on 2/13/2013)

  14. John

    This drum smoker kit sure beats a spendy Traeger or Brinkmann smoker/grill as far as the price. Sure, it is more expensive than some of the cheaper/smaller Char-Broil or Brinkmann smokers, but you get a ton of room inside the drum smoker. Plus, it looks great (hard to call this smoker an Ugly Drum Smoker when it looks this stellar), looks totally unique, and you can customize it towards your own smoking style/needs.

    I have seen complaints about how your face is right in the smoke when adding/stirring coals or when checking/basting meat. Those complaints are valid as you do have to deal with that issue. My 2 cents? Stop whining and deal with it. It's a smoker! You are going to get some smoke in your eyes and you will smell like a campfire all day/night.

    What you should care about is: does it work and how well? Answer: yes and very well. It holds temps very well. It is a large smoker, so you will want some extra charcoal to achieve the temps you need.

    Drum prep - Fairly easy. Found a refurbished drum in Dallas for $30. Did a long burn with wood piled up inside to burn off most of the outside paint and used a random orbital sander to remove the rest (didn't worry about the top/bottom lip so much). Painted using a rattle can of Rust-Oleum High Heat Ultra in black, which looks 10x better than the regular High Heat (not Ultra). The Ultra is Semi-Gloss while the regular is flat. Inside was clean, no liner, so I just put some vegetable oil in there to season the smoker on my first test run to test the temps.

    Smoker Kit Assembly - Fairly easy. Just mark everything out, be as accurate on your measurements as possible (so your grate doesn't wobble, for instance), and DON'T mess up the drill holes. On the very first hole I drilled for the grate holder bolts, I screwed up and went all the way to 3/4 of an inch instead of 1/4. I lucked out and it ended up perfect for the thermometer. Also, careful with the step bit since it is easy to go from step 1 to step 2 or 3 in no time.

    The vent slides may need to be bent to the curve of your drum since they are mostly flat. Careful here... you can really bend the ends out of shape if you apply too much pressure. One of mine got a nice little crease, but nothing I can't live with. The vent slide does not move easily at first. Mine have really broken in after struggling with them using a tool to get them opened/closed repeatedly.

    Lastly, BPS did not ship the nut/washer for the thermometer. Just called them and talked to Kristen who said she would get it shipped out to me. Thx BPS!

    Customization - Easy. I customized my smoker to hold even more meat. I placed the lower 3 U-bolts 2 inches lower than what is called for in the directions. I then placed the upper 3 U-bolts about 1 1/2 inches lower. I placed the grate 2 inches lower. Then I added a second grate 2 inches from the top lip of the drum using slightly shorter bolts that I bought at the store. This allows me to easily pull the bottom grate out, maneuvering around the top bolts, even when loaded up with meat. Underneath the top grate, I placed a second thermometer.

    Instead of using the drum lid, I use the lid from my Weber Performer, which has its own thermometer (doesn't read temps very well either) and vent. Using this lid, along with the extra two inches from the top grate to the top of the drum, provides me with about the same amount of space for the top grate as I have on my Weber, which is tall enough in the middle to smoke a medium sized turkey, and I still have the same amount of space I would have otherwise for the lower grate.

    I plan to add a small door that I can use to toss charcoal/wood chips into the fire basket. This way I don't have to pull both grates, fully loaded with meat, when I need to stoke the fire or add more smoke.

    I plan to add the lid holder to my Weber lid, which doesn't have a have one.

    I also plan to add feet and wheels to the bottom of the drum so I can easily move the thing around on the patio and raise it off my deck (right now I use concrete blocks).
    Smoking Meats - Easy. The important part here is managing your temps by using the right amount of charcoal. I am still figuring this out a bit. My 2 cents? Start out with a couple handfuls of charcoal. You can always add more. It's harder to cool it off than it is to heat it up. I had temps getting up to 375 on my first smoking attempt. I had to pour some water on the coals to cool it down.

    I have smoked a brisket, bone-in chicken, and boneless/skinless chicken breasts. Everything so far has turned out great.

    Brisket... pretty good. I'll have to try another brisket. Temps got too high, so it came out a little overdone after about 7 hours. Still good, just not as juicy/tender as it should be. Wound up making a ton of spicy/smoky brisket chili with most of it. It's still feeding me twice each day 2 weeks later.

    Chicken... AWESOME! Brine or marinade the chicken first. Add dry rub and toss in the smoker. Then, baste with a mop sauce or the marinade once in a while. I've cooked the chicken at 275-300 and 200-250. Both turned out great, lots of smokiness, great flavor, and juicy.

    I have yet to try anything else, but pork shoulder and ribs are next. (Posted on 2/13/2013)

  15. John

    This drum smoker kit sure beats a spendy Traeger or Brinkmann smoker/grill as far as the price. Sure, it is more expensive than some of the cheaper/smaller Char-Broil or Brinkmann smokers, but you get a ton of room inside the drum smoker. Plus, it looks great (hard to call this smoker an Ugly Drum Smoker when it looks this stellar), looks totally unique, and you can customize it towards your own smoking style/needs.

    I have seen complaints about how your face is right in the smoke when adding/stirring coals or when checking/basting meat. Those complaints are valid as you do have to deal with that issue. My 2 cents? Stop whining and deal with it. It's a smoker! You are going to get some smoke in your eyes and you will smell like a campfire all day/night.

    What you should care about is: does it work and how well? Answer: yes and very well. It holds temps very well. It is a large smoker, so you will want some extra charcoal to achieve the temps you need.

    Drum Prep - Fairly easy. Found a refurbished drum in Dallas for $30. Did a long burn with wood piled up inside to burn off most of the outside paint. Used a random orbital sander to remove the rest (didn't worry about the top/bottom lip so much). Painted using a rattle can of Rust-Oleum High Heat Ultra in black, which looks 10x better than the regular High Heat (not Ultra). The Ultra is Semi-Gloss while the regular is flat. Inside was clean, no liner, so I just put some vegetable oil in there to season the smoker on my first test run to test the temps.

    Smoker Kit Assembly - Fairly easy. Just mark everything out, be as accurate on your measurements as possible (so your grate doesn't wobble, for instance), and DON'T mess up the drill holes. On the very first hole I drilled for the grate holder bolts, I screwed up and went all the way to 3/4 of an inch instead of 1/4. I lucked out and it ended up being a perfect location for the thermometer (just underneath the grate). Also, be careful with the step drill bit since it is easy to go from step 1 to step 2 or 3 in no time.

    The vent slides may need to be bent to the curve of your drum since they come fairly flat. Careful here... you can really bend the ends out of shape if you apply too much pressure. One of mine has a nice little crease now, but nothing I can't live with. The vent slides do not move easily at first. Mine have really broken in after struggling with them using a tool to get them opened/closed repeatedly.

    Lastly, BPS did not ship the nut/washer for the thermometer. Just called them and talked to Kristen who said she would get it shipped out to me.

    Customization - Easy. I customized my smoker to hold even more meat. I placed the lower 3 U-bolts 2 inches lower than what is called for in the directions. I then placed the upper 3 U-bolts about 1 1/2 inches lower. I placed the grate 2 inches lower. Then I added a second grate 2 inches from the top lip of the drum using slightly shorter bolts that I bought at the store. This allows me to easily pull the bottom grate out, maneuvering around the top bolts, even when loaded up with meat. Underneath the top grate, I placed a second thermometer.

    Instead of using the drum lid, I use the lid from my Weber Performer, which has its own thermometer (doesn't read temps very well either) and vent. Using this lid, along with the extra two inches from the top grate to the top of the drum, provides me with about the same amount of space for the top grate as I have on my Weber, which is tall enough in the middle to smoke a medium sized turkey, and I still have the same amount of space I would have otherwise for the lower grate.

    I plan to add a small door that I can use to toss charcoal/wood chips into the fire basket. This way I don't have to pull both grates, fully loaded with meat, when I need to stoke the fire or add more smoke.

    I plan to add the lid holder to my Weber lid, which doesn't have one.

    I also plan to add wheels to the bottom of the drum so I can easily move the thing around on the patio and raise it off my deck (right now I use concrete blocks).

    Smoking Meats - Easy. The important part here is managing your temps by using the right amount of charcoal. I am still figuring this out a bit. My 2 cents? Start out with a couple handfuls of charcoal. You can always add more. It's harder to cool it off than it is to heat it up. I had temps getting up to 375 on my first smoking attempt. I had to pour some water on the coals to cool it down.

    I have smoked a brisket, bone-in chicken, boneless/skinless chicken breats. Everything so far has turned out great.

    Brisket... pretty good. I'll have to try another brisket. Temps got too high, so it came out a little overdone after about 8 hours. Still good, just not as juicy/tender as it should be. Wound up making a ton of spicy/smoky brisket chili with most of it. It's still feeding me twice each day 2 weeks later.

    Chicken... AWESOME! Brine or marinade the chicken first. Add dry rub and toss in the smoker. Then, baste with a mop sauce or the marinade once in a while. I've cooked the chicken at 275-300 and 200-250. Both turned out great, lots of smokiness, great flavor, and juicy.

    I have yet to try anything else, but pork shoulder and ribs is next for sure. (Posted on 2/13/2013)

  16. Back Yard Smoker

    Purchased the Big Poppa's Drum Smoker Kit a few months ago. I was very impressed with the quality of the items and the easy to follow instructions. There are a few things to consider that greatly improves the building and use of the smoker.
    1. Buy a high quality 1/4 in. drill bit. The supplied bit became dull very quickly.
    2. Use a countersink bit to remove metal shavings from the drilled holes.
    3. The supplied dial thermometer is not very accurate (mine is off by 35 to 40 degrees). Purchase a digital probe thermometer. I use (2), one for the meat and one to monitor the smoker's internal temperature.
    4. Buy an extra coal basket that can be used to hold a water pan. I found a 13 inch stainless bowl that fits perfectly into the basket.I mounted this just above the coal basket; this will not only provide moisture into the cooking environment but also helps to create better indirect heating.
    5. Buy a second rack so that you can cook more food at ounce. (Posted on 11/23/2012)