My most excellent brother-in-law has a couple (at least two) 55 gallon drum smokers. I've tasted the results several times. He and my sister-in-law graciously volunteered to cook chicken and tri-tip for about 50 people at my daughter's college graduation party last week.
Went out to say "G'bye" and "Thanks again" before they left for home Sunday morning. Noticed there was only one drum in the bed of his truck. I said, "Jim, you're short one barrel". He says, "Not so - I'm leaving it for you." What a great couple - those two are aces in my book. And so I inherited a drum smoker.
Stopped off here to learn some techniques for this device. I have already seen a couple of ideas that I may use to modify this unit.
I like to cook. My wife and I have cooked competition chili in the past. I also cook in Dutch ovens, both at home and in any hunting or fishing camp where I can wangle an invitation. That usually ain't too hard if you're volunteering to cook some delicious vittles.
Thanks for sharing your knowledge.
