08-15-2008 - Neil Pederson - Colorado Springs, CO

Hello Rocky,

I just wanted to let you know how happy I am with my purchase (money well spent). I only wish I'd found out about you years ago! I find myself coming up with excuses just to cook on this smoker! It is everything you claim it is and more.

I just cooked two 7lb brisket flats this past weekend rubbed with just kosher salt and lots of fresh ground pepper. Being a nice guy I told my neighbors not to fix dinner I'd be bringing a brisket flat over in the evening. They were in their back yard trying to catch a sniff of the goodness coming their way. They are from TX and the neighbor lady used to work in a brisket place back home. I pulled the flats off and let them rest for 30 minutes before taking one over. She and her husband both told me it was the best brisket they'd ever eaten and they have eaten a lot of brisket! The husband said I should open up a joint and sell just brisket sandwiches.

The tried and tested methods and instructions you provide definitely help make the art of smoking meat a real pleasure to do. This smoker is amazing, I started out with sunshine and in the 80's then came the rain, wind and temps that dropped into the 50's. It was easy to keep the temp of the smoker in the proper range even with all the weather challenges!

My hats off to you... thanks for a great well thought out, well designed smoker.

Neil

08-06-2008 - Jim Kennedy - Sand Springs, OK

Rocky,

I received the 2339 smoker on 8/4/08 and it was a very busy day for me, so I had to wait until the next day to try it out. I must say it is very easy to use and the temperature stayed about 225-235 for the 3-1/2 hrs. it took to smoke the baby back ribs. I put in 5 lbs of Ozark oak lump charcoal, and had at half of it (or more) left after the cook.

I have smoked on large offsets, big green eggs, traegers, Cajun cookers, etc. and I believe the ribs were the very best tasting I have ever smoked. My wife wanted me to tell you that the BDS is a keeper.

I also wanted to tell you how easy it was to clean. I have two bungie cords about 15” long and with the hooks on the end, I was able to reach down inside and hook the charcoal grate and bring it out and set it on the ground. I the used my small shop vac and cleaned out the bottom on the BDS, and then returned the grate to the BDS. It was so easy, and thought you might like to try it if you haven’t already tried.

Have a good day
Jim Kennedy

07-08-2008 - Larry Jaskolka - Conroe, TX

The Mega arrived in perfect condition. I had no trouble maintaining an even temperature. I only used 8-pounds of charcoal and 2-chunks of wood. I fit a large rack of pork ribs, a large rack of beef ribs (no rib rack), 6 baking potatoes and 6-ears of corn all on 1-rack. I also used your pork and beef rubs. Everything came out great. If anyone has any doubts about this product or the quality of BBQ the BDS can produce, let me say this is the real deal. It simplifies the process of making great food. I have owned a Pitts & Spitts for years. While it can produce good BBQ, it is a lot more work with regards to temperature control and the risk of oversmoking the food. Rocky has also been a pleasure to deal with!

06-02-2008 - Paul Ricucci - Greensboro, NC

Rocky,

Just wanted to let you know, my new BDS is everything I hoped it would be. I smoked a brisket and 3 slabs of ribs and they came out great. Also, I used some lump coal that I found in Harris Teeter. I put 7 pounds (plus the wood chunks) of this stuff in the smoker and the temp was hovering around 240 after 14 hours!! This coming weekend I'm doing 2 pork shoulders. I should have pictures soon.

Thanks
Paul

04-27-2006 - Art Dunn - Surfside Beach, SC

It's possible I may be the only possessor of a 1829 in the US of A, since I got your proto-type last month. People and Blogs of America, 1829 works !!!!! Finally got to crank it up and decided to tackle my no. one nemise, the beef brisket. 11 pder, Sams, 10 AM on the grill. 5 PM off the BDS, one hour wrapped rest, then carve. Rocky, never have I ever come so close to the real Texas goods. And I've been trying with at least four different cooking machines. So, tell any body you need to, this 1829 is the sweet spot.

Art

PS: turkey bird is next!!

03-18-2008 - David Jones - Black Mountain, NC

Rocky,

I fired up the 2343 Saturday at 12:30 and smoked a small Boston Butt, 2 chickens and 16 ABT's. They were all great! I am very pleased with the results, especially since this was my first attempt with charcoal. You have a great product and I look forward to many more great meals.

Thanks,
David Jones

02-27-2008 - Lee Jones - Clanton, AL

Hi Rocky,

This last weekend, I finally got the BDS smoker going using a Weber Chimney charcoal lighter and was able to maintain just the right temps (225-250) for a nice sized Boston Butt until it reached 190. Since I wanted to wait to sort through and select the woods you sent (not sure which is which) I used hickory chunks I had on hand. I'll do a more lengthy review later, but I wanted to say right away how pleased I was with (a) the ease of using the smoker for the first time, (b) your good, simple directions, and (c) the outstanding taste of the finished BBQ. I can't wait to do some pastrami next. For my cook today I used some wood (natural lump) charcoal I got at Wal-Mart. With a minimal of plug pulling the BDS chugged right along, sticking accurately close to the temps I wanted to maintain for the duration of the smoke. As your other reviewers have commented, the smell during the cookout was a real treat. Even the smoke patterns coming out of the BDS smoker seemed to prefigure the perfected gastronomical outcome. I figure you got some kind of Charcoal Mojo going on with your machine! Great design and just the right amount of "Magic". I couldn't be more pleased with the selection I made for a reasonably priced "pit" BBQ smoker! Thanks again Rocky for bringing us BDS fans such a great backyard BBQ smoker ... and the great phone support you've offered when I've called.

Regards,
Lee

01-14-2008 - Roberto Sandoval - Santa Paula, CA

After what seemed like eternity, I finally got to try out my jumbo BDS last Saturday, and damn does it live up to all the hype plus more. Decided to go easy on the BDS on my first try, and went with chicken halves in a Mexican style marinade. I couldn't believe how easy it was to use and the temperature was rock solid with minimal fluctuation (if any at all).

Rock great product you got going Bud. It seriously is the best investment anybody can make. Great product, great results, and the price is right.

12-16-2007 - Patrick Harmeyer - Des Moines, IA

Hey Everybody,

Picked it up yesterday and even though it was 20 degrees and snowing today I couldn’t help but try it out. The smoker was so easy to use. Lighting the charcoal with the torch was a breeze and a lot of fun too! The smell from the smoke was unbelievable. The taste of the meat was better than anything I had ever made before.

I split two chickens and smoked them with some apple chunks for about 3 hours. With about 30 minutes left on the chicken I threw on 2 slabs of pork ribs and continued with those for about another 3-1/2 hours. The smoker never stopped chugging along at 225-250!

Pat

10-15-2007 - Glenn Stout - Lusby, MD

Love This Smoker!

Hey all,

It'd been a while since I'd had the opportunity to fire up my BDS, but a friend asked me to smoke some turkeys for a party he was throwing.

I brined the turkeys overnight and then I fired up the smoker on Saturday morning with 10 lbs of Wicked Good Charcoal Briquettes and had the first turkey on by 8:30am. (they were good size turkey's so could only cook one at a time). The 3 turkey's each took about 3 1/2 hours, so by 7:00pm, the turkey's were all done. The smoker was still cranking along at perfect 225.

Along with the turkey's, I smoked a chicken and two big 2 pound fatties.

Decided I'd let the smoker run overnight. When I woke up on Sunday morning to head off to church, the smoker was still at 150 degrees, 24 hours after I'd started it! Love it!

Oh, and the friend and all his guests devoured the turkeys.

Thanks again Rocky for such a great smoker!
Glenn

08-05-2007 - Phillip Edwards - Raleigh, NC

Well, I had my first cook this weekend on my 2343. I decided to do chickens, since my brother - Handsome Ray - did Pork Butts his first time. (He and I bought BDS's at the same time a couple of weeks ago).

Thanks Rocky!! This smoker is everything you said it was, and more. This was truly effortless smokin'. I spatchcocked the chickens and put 3 on the upper rack. After starting the charcoal, I loaded them up, and put the top on as directed. They stayed at about 225 - 240 for the 2 1/2 hours I smoked them. I also put a fattie on at the same time. Everything came out wonderful. The chickens were excellent. I can't wait until my next cook ... maybe next weekend ........

Thanks for everything, Rocky.

07-30-2007 - Ray Edwards - Raleigh, NC

Rocky, this cooker is everything you said it would be and more!!!!

Started my first time on the jumbo cooker Saturday and it was very easy. Having had a Big Green Egg and 3 offset cookers, I was use to getting the coals going by using the air intake systems. Your directions were right on and was ready for cooking about as fast as any cooker I've ever used. In fact the cooker was ready before I was with my boston butts. I used 2 hickory chunks and 1 peach chunk for the butts. I went by your directions and turned the meat after 2 hours and again after 4. Since I was cooking only 4 butts I used just the top grill. It took me around 7 to 71/2 hours to smoke and not only did the butts turn out great, I have never had a smoker hold its temp that close ever. With all but 1 plug in, the BDS jumbo cooker stayed between 235 and 250 degrees all day long. I took all the plugs out after I finished cooking and let the charcoal cook out. I was very amazed using the rancher lump charcoal of how little ashes were left. The clean up also was very simple and easy. I just turned the cooker over on a large piece of cardboard and was able to half roll up the cardboard and put the ashes in a can. The BBQ was great with a slight smoked taste, just the way I like it and your right the taste was that of the old time charcoal cookers. Thanks for your time and help and you got a great cooker. Look forward to telling all of my other pitt friends about it.

Handsome Ray

07-28-2007 - Lynn Huffman - Liberty, NC

Rocky,

First, All hail to Rocky Richmond, Grand Pitmaster Extraordinaire!!!

The BDS is everything you promised and more.

Had a little trouble on the first cook of two racks of pork spareribs. Didn't have the torch turned up high enough. Didn't get the Kingsford Charwood lit well enough. Fire burned only on one side. Had to leave all intake plugs out and occasionally crack the lid to keep the temp up to 225. Cooked for 5 hrs. Ribs still came out great. BTW your rub's better than my rub.

Second cook was outstanding. Started 8 lbs. of the Charwood at 7:30 am. Used one piece of hickory, one piece of apple, and one piece of peach for smoke. Put in two intake plugs and the BDS settled down at 230 and maintained it til 7 pm. Started with a 7 lb. Boston butt. At 3 pm, I added a rack of pork spareribs. Took the butt off at 6 pm and the ribs came off at 7pm. Took the lid off and the intake plugs out and the temp went to 450. Put on 20 ABT's and cooked for about 20 minutes. Put the lid back on and the BDS held the temp. at 225 until 10:30 pm. 15 hrs. on 8 lbs. of charcoal and 3 chunks of wood. Originally, I invited my brother and our two best friends to eat with me, my daughter, and my wife. Neighbors began arriving at 6 pm. By 9:30 we had the original six people plus eight neighbors standing in my driveway drinking beer and eating the best barbecue of their lives. The aroma of the smoke from the BDS makes for an instant party!!!

Thanks for an extremely well engineered smoker with that real pit-cooked flavor. Thanks again.Lynn Huffman

07-01-2007 - Fred Tedford - Eugene, OR

Rocky,

I can't say enough good things about the BDS. I did a 12.5# brisket. It was moist and fork tender with great flavorful bark and a good smoke ring. I followed your instructions exactly and used the rub you included plus a little ground coffee and extra pepper. Reached 190 in 7 hrs. Rested in foil for 2 hrs. The smoker held 240 rock solid for the whole cook. That is just over a half hour per pound! I've cooked on offsets, kettles and WSM's. This was by far the easiest and certianly the fastest cook ever. I've run some very long overnight cooks on other smokers before and not had near the results and been too tired to enjoy the Q. BTW, this was a select grade packer. Everybody loved the brisket. Most enjoyed it without sauce, that says everything. I'll do some St. Louis cut ribs next.

Thanks again.

06-18-2007 - Nowell Wood - Jacksonville, FL

Rocky,

I want to thank you for your hospitality and your help. Cranked up my BDS at 9:00 AM on Father's Day breaking with family tradition of me doing nothing on my big day. I prepared six slabs of ribs to go on the cooker and got everything humming by 10:00. Cooked the ribs according to the directions supplied and at 2:30 PM took them off to the delight of my family. Although there were 9 hungry people there were left overs for kids and my sister to take home to enjoy as meals later on. As an afterthought I threw on 5 pounds of mild Italian sausage and they were done for the trips home. Needless to say, the reviews were great. The best they ever ate and was their favorite. A great experience for the maiden voyage. I want to thank you for helping me become a better backyard chef. I will give you updates as I spread my Q wings.

Nowell

04-22-2007 - Greg Rowland - Knoxville, TN

Rocky,

Got everything. Used smoker yesterday and my wife and I ate ourselves sick on ribs. Great smoker! And service!

Greg

10-23-2006 - Jay Benedict - Tempe, AZ

Hi Rocky, thanks for the congrats. For now we are only cooking chicken on the BDS. We were struggling with our chicken for awhile and with a few tweeks on technique and sauce and cooking them on the BDS, this is what we have done since. One Grand Champion, three Reserve Grand Champions and 3rd place overall. What can I say? It immediately improved our scores.

Thanks again Rocky!!

Jaybird Otis and the Bird

07-04-2006 - Richard MacAleese - Braintree, MA

My Thoughts About BDS 2343

Rocky,

First of all, THIS IS THE BEST DAMN SMOKER ON THE PLANET! and Happy 4th of July! As you know, my smoker arrived 1 week ago thanks to your excellent service and effort. When I unpacked it I was immediately impressed. The quality and workmanship is top notch, high end. I followed your instructions and fired it up on Sunday, July 2nd for my annual 4th of July BBQ. I had about 35 guests. I loaded up my 2343 with 12 racks of baby backs at 10am. They were cooked to perfection at 2pm. I couldn't believe the temperature control. I had one vent plug out and the temp was maintained at 250 degrees all day long into the evening. This was the first party I spent some quality time with my guests instead of constantly fussing with my grills adding fuel or adjusting the gas. All I did was peek at the thermometer once in a while and half way through I got confused and moved the bottom cooking rack up and the top one down and basted the ribs. I meant to flip the ribs around not the racks. The ribs were the hit of the day. My guests could not stop talking about the ribs. They were the best ribs I've ever made. We have a few restaurants around here specializing in BBQ, (Famous Dave's, Smokey Bones, and Tennessee's). Most of my guests have been to each one and thought my ribs were way better. Needless to say, there wasnít a rib left over. On Monday I smoked 12 chickens, again, absolute perfection. If you havenít done so, you should get this patented. If anyone in Massachusetts has questions about your product feel free to give them my e-mail. Thanks for making a superior product, I know I will get years of enjoyment out of this. I'm going to post my thoughts on your forum as soon as I figure out how to do it.

Best regards,

Rick

06-02-2006 - Dan Witt - Delaware, OH

Rocky:

The 1st & 2nd runs are now in the history books for the new Jumbo BDS. Incredible. I am amazed at the temperature control and the length of the burn. I've had a small offset smoker for 12 years or so, and I had been looking at larger offset units mounted on a trailer, but I really didn't want to spend that much money or have a good place to store one that big. When I saw your website a couple of weeks ago, read everything and talked with you on the phone, I thought this might be just right for me. I bought the Jumbo and it was the right decision.

Saturday I cooked 4 chickens - 2 on each rack (8-12 will fit in the unit depending on the size of the birds). I checked them after 2.5 - 3 hours and they were done. In fact, the ones on the lower rack should have been taken off a little sooner. The chickens looked great and were very tender - almost, but not quite, falling off the bones. With my old smoker it would take 4 - 5 hours to get them to this point and the skin would be black and the meat a little dry. After the chickens came off I let the fire continue to burn with 3 plugs in. I was away for several hours and when I returned the temp was down to 160 so I removed the plugs and in 20 minutes or so the temp was back up to 225. I put two plugs back in and it burned another 4 hours until it finally dropped below 200 with all the plugs out after a 12 hour burn.

Memorial Day I cooked 2 pork butts, 1 chicken, and 6 racks of ribs. Again, wonderful results on everything. I used 14 pounds of charcoal this time  (I used 12# on Saturdays cook) and got a 13+ hour burn. I was never able  to cook ribs to my satisfaction on my old smoker, but on this BDS they  turned out great! I can't wait to cook some beef in there.

The aroma off this cooker is unbelievable - sort of a mix between grilling  & smoking. I am doing a public service to our neighborhood when I'm cooking on this thing by blanketing the area with these wonderful smells!

Rocky, this thing is such a simple design but it works so well. You have figured out just the right set up to squeeze every possible BTU of useable heat out of the charcoal - I love it. It is really nice not to have to mess with the fire once it's started. Also, I have found that a round air conditioner cover for winter protection is just the ticket to keep the rain out when not in use (I don't have room in the garage). Available at Home Depot for about $15. That, along with a couple of bungee cords wrapped around to hold it on, and 3 bricks to keep the bottom off the ground works perfect.

I wish you success in your business. I'll be spreading the word to my BBQing friends about your ingenious product.

Regards,

Dan Witt Delaware, OH

05-31-2006 - Bill Blonn - Homewood, IL

Thirteen Hours of Solid Performance

I ordered a couple of whole shoulders 2 weeks ago to cook up for a mens group at our Church. I asked for 2-15 pounders and was quite shocked when the 2 cuts weighed 22 lbs apiece. Now the butcher shop I go to slaughters on site one day and butchers the next so there were no other whole shoulders available as there biggest market for shoulder is to the Hispanic community that prefers boneless skinless shoulders for stewing in chilies. I reluctantly paid the 79 cents a lb. and hurried home to start the BDS. I loaded a 12 lb charge of charcoal and 3 oak mini logs, started the fire with the flamethrower Rocky sold me that always scares the neighbor's dog, and got the meat on at 9:30 am with the pit thermometer reading 260. After about 30 minutes the smoker settled in at 225 degrees and pretty much stayed there until I took the meat off at 10:30 pm when it reached 190 degrees internal temp. The pit ran 13 hours with one lower and 6 upper vents open without varying 5 degrees. I was very impressed as were my guests the next day after church. I let the roasts sit an hour after removing from the fire and pulled them apart for a quicker (and safer) cool down overnight. The meat was then brought up to temperature in a covered roaster at church. As I gain even more confidence in this BBQ machine I will plan an overnight cook to avoid the cool down, reheat process as it does effect quality. As for the meat, the smoke penetration was very deep and the "fat side down" time over the coals really produced that great "pit" flavor that I never achieved on my offset. I grow more impressed with this equipment each time out.

Bill

05-31-2006 - Steven Raichlen - Martha's Vineyard, MA

Hi, Rocky,

The more I use my BDS, the more I like it. People flipped over it at Barbecue University and a wine maker friend from the Napa Valley just asked for your web site address.

I hope all this brings you some orders. BTW, if you have a one page promo sheet on smokers with ordering info and you want to send me a couple hundred copies, I'll pass them out at BBQ University.

Want to order a BDS for my home in Martha's Vineyard. Tell me what I owe and I'll send you a check.

Please time arrival for June 27 or 28th. We have a big photo shoot July 3.

Hope business is booming.

SR

05-16-2006 - Bill Blonn - Homewood, IL

Well the rain and cold cleared for a bit on Mothers Day so I decided to take the BDS out for her maiden voyage. Started 12# of coals (Kingsford) about 12:45 and added 3 oak mini logs at 1pm. By 1:15 things were going pretty good so I put my 2-6# boneless rib eye roasts on the lower rack and inserted 2 intake plugs. Pit temp. at that time read 260 degrees but I know 12# of meat is gonna soak up some btu's so I prefer to start a little hot on big roasts.

By 2pm the pit was at 240 and I added 3# of rib tips on the upper rack. By 2:15 the temperature settled in at 225 and quite remarkably stayed there! At 3:30 I put the Polder thermometer (Thank You very much) in one roast and it read 114 degrees. Naturally the open lid caused a little spike in pit temp to 230, but the BDS quickly settled back in to 225 and stayed there until I pulled the roasts at 4:30 at an internal temp of 137.

Took the tips out at about 5 and we had a nice snack. I added 5# of wings, disjointed, at 5pm to take advantage of the still burning pit and they cooked up nice for lunch snacks this week in about 2 hours. The Rib roasts were awesome and medium rare in the middle. They cooked a little faster than in my offset thanks to being directly over the coals but the smoke flavor penetration was better. I've probably cooked a 1000 rib roasts in my life but these ranked up there as some of the best. While rib roasts are expensive, they are perfect for breaking in a new cooker as they are very forgiving. As for I purposely didn't turn them during cooking as I wanted to test the BDS humidity factor. They were not dried out on the bottom at all and were very tender with well rendered fat. Humidity test a success. I can foresee that basting and mopping will not be needed as much for moisture but rather for added flavor.

The BDS kept a consistent temperature of 225 until 9pm when it started to rain and got a little colder. At 10pm it was still cooking at about 220. Very impressive heat control Rocky! Although I have yet to do a long cook on the unit, I think in the BDS I will have a consistent performer that will allow me to spend less time and effort managing the fire giving way to more creative BBQ.

Thanks again,

Bill

05-08-2006 - Steven Raichlen - Miami, FL

Hi Rocky,

Just wanted to let you know I made some fabulous beef ribs on the BDS last weekend. More I use your smoker, the more I'm impressed. We'll set up the one you sent to the Greenbrier last year for this year's classes.

Warmly,
SR

P.S. You make an all stainless steel model, right? How much does it cost?

04-30-2006 - Steve Conroy - Washburn, ME

How's it going Rocky, I've been cooking on my BDS for about 2 months. I'm really impressed with it. Been using lump charcoal from Wal-Mart and can't believe how long it will cook with just a little basket full. The lump charcoal only comes in 10 pound bags, and I don't even use it all (maybe half sometimes), and I can cook all day long on it. I'm just a newbie to BBQ and I already feel like a pro. Buying the BDS was the best choice I've made besides marrying my wife (had to add that LOL).

Yours truly,
Steve Conroy

04-19-2006 - Eric Pensyl - Maple Shade, NJ

Hi Rocky, on Saturday 4/15/06 I broke in my new BDS, and it's a fabulous smoker. The two 8 lb. butts were done in 10 hours and they tasted great. The smell of the BBQ was better from the BDS then from my big offset. On my offset, butts take 16 hours and a lot more fuel. On the BDS, I only used 12 lbs. of charcoal and some wood. I have been catering for 5 years, competing for 1 year, and I have been a certified KCBS BBQ judge for 6 years. In that time, I have cooked and tasted alot of BBQ and the BDS is as good as a smoker that I have ever used. The ease of using the BDS is unbelievable, it held at 225 degrees for 12 hours on one 12 lb. load of charcoal. The BDS will make contest cooking very easy, I won't have to be up all night tending the fire as I do with my offsets.

Thank you Rocky for building a top notch BBQ machine, you really have a winner here with the BDS.

Sincerely, Eric Pensyl
Chief Cook of the Maple Shade Smokers BBQ team

04-17-2006 - Steven Raichlen - Miami, FL

I tested your smoker a couple of times over the weekend. I'm impressed! I'll be writing about it for Men's Journal Magazine and have forwarded your contact info to the photo editor there. He/she will get in touch about getting a photo.

Warmly,
SR

03-11-2006 - Glen Fried - Elmira, NY

Hello Rocky, Just wanted you to know that your BDS is incredible. The weather really broke up here in NY this weekend. I did an nine pound pork shoulder. It was perfect. I started the fire around 4:30 am. Pulled the meat off at 4 pm. It was super. During the whole smoke, the temp stayed at 200-210 degrees. It's 6:40 p.m. I just checked the temp...it's still 200 degrees!!! I am very happy with my BDS.

Thanks!
Glenn

02-13-2006 - Hayden Powers - Holland, MI

Well Rocky my first cook on the BDS could not have gone any better. I followed the written directions that came with the BDS and had absolutely no problems. I cooked a 6 3/4lbs. Boston Butt, 3 slabs of Baby Backs and some Brats and Polish Sausage for the kids. Put the butt on at 9:00 in the morning, sprayed and turned at 11:00, sprayed and turned again at 2:00 checked temps. The temps read between 175-180. Let it cook for another two hours and temps read 195-200, perfect. Removed, wrapped in foil and towels and put in ice chest. The ribs went on at 3:00, sprayed and turned at 5:00, sprayed and turned again at 6:00. Began applying sauce around 6:45 and removed at 7:30. I did not have to add any charcoal to the BDS for the entire cook. I plugged the vent holes at 7:30 and still had plenty of heat coming off the BDS.

Clean up was very easy. I just tipped over the BDS and the charcoal ring was in easy reach. The outside temps were in the high 20's to low 30's and the temp in the BDS never wavered below 200. I had to use the plugs a couple of times. But once I got the hang of it the BDS coasted right along between 230 and 240. Pretty impressive. I plan to crank her up again this weekend. Might try a brisket and some chicken.

Rocky, you have a wonderful smoker. I'm a converted BDS user.

Best regards,
Hayden

02-06-2006 - Wayne Heaton - Idaho Falls, ID

I have been using my BDS in all kinds of weather here in Idaho and at my place in Wyoming. I use 4 pieces of 2' x 3' plywood fastened together as a wind break and to shield the BDS from the sub-zero temperatures here. I'm having great results, even in cold weather. The smoker will hold a steady temperature in really cold weather if shielded. We really like the smoker.

I have several other smokers, but we always go back to the BDS. Seems that simple is the way to go. I have a couple big, fancy smokers, but they don't do as good a job for us as the BDS.

Thanks,
Wayne Heaton

01-02-2006 - Mike Bishop - Bridge City, TX

Rocky, everything came out great. I was very pleased with how well the BDS cooked. The brisket and butts had very good smoke flavor, and were very tender. It was so easy to control the temps. Love my BDS.

Mike

12-31-2005 - Mike Bishop - Bridge City, TX

I received my BDS friday and have 2 butts and a brisket going now. The temp control on this thing is amazing. easy, easy, easy.

Mike Bishop

12-30-2005 - Glenn Stout - Lusby, MD

Rocky, Wow! That was some yummy pulled pork! I was very impressed with the BDS today. I fired it up this morning (2 weber chimney's unlit Kingsford & 1 lit chimney + a couple of the wood chunks and put the meat on around 8am. I initially put in two of the bottom plugs but noticed the temp was slow in going up. So, I took one out, and within a few minutes had the temp up to 225. Put the plug back in and the BDS started to chug along. After two hours, and the temp was still rock steady at 225. The wind had kicked up a little, so I took one of the plugs out. Temp came right back up and held steady for several more hours. At the 5 hour total cook time and they were starting to look great. Had to pull out the last plug after about 7 hours of cook time, but she kept on smokin'! Pulled the smaller butt at 4pm (8 hrs), and the larger one around 5:30pm (9.5 hrs). Fire was still chugging along though and still putting out smoke -- very impressive!!!

The butts just fell apart and the meat has a very nice smoky flavor to it. The wife, kids, and neighbors all thought it tasted great! (in fact, my wife just had seconds!)

Thanks for all your help in making this purchase smooth and easy. I'm very pleased w/ the BDS, and I look forward to many more cooks on it in the future. Thanks again Rocky! BDS' Rock!

Glenn

12-03-2005 - Ron Montgomery - Boaz, AL

Danny, I have had mine for about a month now and I completely agree with you. It's a great cooker and Rocky is a pleasure to deal with.

Ron Montgomery

12-02-2005 - Danny Gaulden - Carlsbad, NM

I just love cooking on the smoker. It's the best productive toy I've had in a long time. Don't know why I'm so facinated with it, after all the cookers I've cooked on, but I just love this pit! Maybe it's because it's really such a simple design that is fine tuned to perfection (no one that I know of has gone to that trouble with a drum...they just think that cutting a hole in the bottom, one in the top, adding a charcoal grate and cooking grate is all there is to it). It's the simple, yet at the same time the sophisticated design that you spent many hours perfecting that makes this smoker what it is. I think what facinates me the most is while so many of the guys are cooking on pellet smokers with augers, auto. thermostats, folks with Gurus, electric or gas powered this and that and a fair chance of break downs and failure, this ol' time grandpaw smoker that is perfected without all the stuff that can fail just keeps on cooking and cooking! You're going to go far with your BDS, Rocky. You know how picky I am and your smoker is tops. I've been in the BBQ business a long, long, time and I've only talked to one or two pit makers that are as concerned about their smokers as you are. You have the PASSION, INTEGRITY, PRIDE, and DEDICATION that is uncommon today and that's what it takes to make it in this old world.

Talk to you later,
Danny

12-02-2005 - Danny Gaulden - Carlsbad, NM

Hello All, Ordered a Big Drum Smoker (BDS) from Rocky Richmond and received it about a week or so ago. Just had to have one. Have cooked on it every day since delivery. Brisket, butts, chicken and ribs. This is one great little cooker for the price. I've been in the bbq business for 30 years and have cooked on a lot of different smokers. This one is the diamond if you like that ol'time grandpaw style cooking and flavor...over the coals without heat shields, water pans, etc. Dang, I love this pit. Will write a full review on it Sunday evening for the ones that are interested. The flavor that this pit produces is a winner. Have asked my wife to get me the Jumbo Drum Smoker (bigger version of the BDS) for Christmas. Have a great weekend.

Danny

11-26-2005 - Danny Gaulden - Carlsbad, NM

The BDS arrived yesterday (Friday) around 3pm. It came in good order and I couldn't wait untill I got home this afternoon to fire it up. Rocky, I must tell you that I'm VERY impressed with this smoker. The "smell" coming from this pit is just what I was looking for...that ol' time Grandpaw's bbq smell. Most rigs I've cooked on today can not achieve this, least not to the same degree. After I got the meat on (one St. Louis cut rib, one loinback rib and a chicken), within fifteen minutes, I knew this pit was a true winner. The smell, the smell, the smell. Threw in a few hickory chunks with the coals, of course. Got to go now and sit next to the BDS and sniff the smells this baby is producing. Now, the last test....we'll see how good it cooks, holds temperature, etc. Will get back to you later this evening.

Danny

11-24-2005 - Ron Motgomery - Boaz, AL

I cooked on the BDS for the first time and I love it. You are to be congratulated for designing and building an excellent smoker. I just cooked turkey breasts and some hams last night. Can't wait to do pork butt and chicken. Thank you for all of the extras. I wish you much success with these.

Ron Montgomery

10-03-2004 - Steve Martin - Somerville, NJ

Well, Rocky, the drums came through again this weekend, I took 2nd in Chicken, 3rd in Ribs, 3rd in Pork. I guess the judges didn't like my Texas style Brisket. Well, maybe better next time, I'm going to compete in two more contest this year, the Vegas Event and the Slidell, LA BBQ Championship.

Thanks again for the great drums.
Steve Martin Smoking Pilots BBQ Team

09-09-2004 - Steve Martin - Somerville, NJ

Hi Rocky, All I can say is that you have a winner. I received both of mine last friday and cooked on them Sat. 2 briskets, 1 boston butt, 3 slabs of st louie style spare ribs, 1 half of a chicken and 2 dozen chicken thighs. Not one piece would i not have turned in at a bbq competion, they came out tasting great and still had juicy texture to them. I will use both drums this weekend at the MA State BBQ Championship in Lowell, MA

Steve Martin Smoking Pilots BBQ Team