Pit Barrel Smoker Guide: How It Works, What to Cook & Is It Right for You?
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Answer (TL;DR): A Pit Barrel Smoker is a vertical drum-style charcoal smoker that cooks meat by hanging it over live coals (or sitting it on a the included BBQ rack). It’s simple to use, fuel-efficient, and produces consistent low-and-slow results without constant adjustment. Ideal for ribs, brisket, lamb shoulder and poultry - especially if you want authentic charcoal flavour without managing multiple vents.
How a Pit Barrel Smoker Actually Works
A Pit Barrel Smoker (often called a drum smoker) uses a vertical steel barrel with charcoal at the bottom and meat suspended above it. Unlike traditional offset smokers or kettle BBQs, you typically hang meat on hooks rather than placing it flat on grills (although you can and sometimes do for certain cooks!).
The key difference: vertical hanging
- Meat hangs directly above the coals
- Fat drips onto the charcoal
- Those drippings vaporise and rise back up as flavour - fat smoke!
- The barrel shape creates even convection heat
The result? Deep charcoal flavour, crispy bark, and surprisingly even cooking with minimal intervention.
Most Pit Barrel–style smokers are designed to run at a steady “set and forget” temperature range ideal for low-and-slow cooking. We both own pit barrels ourselves and use them often (you can see from our wide range of recipes that use a pit barrel) and we both use wireless/bluetooth temperature probes. Smoking is that kind of thing - hang it, set the probe, forget it until the probe beeps at you.
The best thing about the Pit Barrel is you directly contol the level of "smokiness". You can use a wide range of charcoals - all with differnt smoke variation and intensity. Charcoal smoke is that subtle smoky flavour that brings meat to life without overpowering it. For example, my youngest child doesn't really like smoked meat - but he loves meat from the pit barrel when I just use charcoal.
You can also let the fat drip onto the charcoal which will create flare ups and produce a white fat smoke. This smoke is delicious and adds a flavour completely different to wood (or charcoal alone) smoking. In fact, I always try to hang my meat to maximise this effect. If you love a rich smoky wood flavour (Apple, Cherry, Olive etc) then you can add small chunks directly onto the charcoal to produce a traditional wood smoked flavour.
The Pit Barrel (and barrel smoking in general), in conjunction with a temperature probe, replaces all the complexity of other smokers. Some people love the set and forget electronic pellet feeder smoker - which are great units! - but with moving parts and electronics, there is more that can break and go wrong. Barrel smoking is not only super easy (especially with a meat probe) but it also is super simplistic, with no moving parts, no electronics, and almost 0 complexity to setting it up.
The Pit Barrel comes with everything you need to get up and running - two hanging poles, hooks, a BBQ grill, and lid. There are also many accessories to make life easier - ash pan, folding grate, poultry hanger, hanging 3 pack, and cover. All of these bring versatility or easier cleaning but none are compulsory. Best of all, a water pan is not needed. I have never used a water pan and always got perfect results everytime - just as mentioned, a meat probe is highly recommended!
What Can You Cook in a Pit Barrel?
Drum smokers shine with larger cuts of meat, but they’re more versatile than many people expect. You can see a quick snapshot of some meat custs below but the unit can literally cook anything - from thick cut tomahawks to normal steaks, stiry fry's nd much much more.
| Cut | Why It Works Well | Tips for Best Results |
|---|---|---|
| Pork ribs | Hanging keeps ribs straight and evenly exposed to heat | Use hooks through the thick end; spritz lightly if bark sets too fast |
| Beef brisket | Vertical heat promotes strong bark formation | Wrap once bark is set to prevent over-darkening |
| Lamb shoulder | Fat rendering enhances flavour through vaporisation | Consider netting or secure hooking for stability |
| Whole chickens | Even airflow crisps skin nicely | Hang from both sides for balance |
Pit Barrel vs Kettle vs Offset Smoker
| Feature | Pit Barrel | Charcoal Kettle | Offset Smoker |
|---|---|---|---|
| Ease of use | Very simple, minimal vent management | Moderate learning curve | High – requires fire management skill |
| Flavour profile | Strong charcoal + drip vapour flavour | Charcoal with indirect setup | Heavier wood smoke flavour |
| Capacity | Excellent vertical capacity | Limited by grill size | Large horizontal space |
Safety & Placement (Australia)
Pit Barrel Smokers use charcoal and produce live embers and carbon monoxide.
- Outdoor use only - never inside, garage or enclosed alfresco without ventilation
- Keep clear of walls, railings and overhead coverings
- Use on stable, non-combustible surfaces
- Be mindful of Australian fire bans and local council regulations
If using on a balcony or in strata properties, check building rules first.
Common Mistakes to Avoid
- Over-adjusting vents: These are designed for steady airflow. Constant tweaking creates instability.
- Too much wood: Adding excessive smoking wood can overpower flavour.
- Not securing meat properly: Always ensure hooks are firmly set.
- Opening the lid too often: Every peek drops temperature.
Ready to Explore Pit Barrel Smoking?
Browse our range of charcoal smokers and drum-style BBQs to find the right size and setup for your backyard. Not sure which model suits your space? We’re happy to help.
Pit Barrel Smoker FAQs
Is a Pit Barrel good for beginners?
Yes. Its simple airflow design makes it more forgiving than offset smokers.
Do I need a water pan?
Most drum smokers do not require a water pan because the vertical design naturally regulates moisture.
Can you grill in a Pit Barrel?
Some models include grill grates for direct cooking, but they are primarily designed for hanging and smoking.
How long does charcoal last?
A full charcoal load typically lasts several hours depending on airflow and weather conditions.
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