Originally Posted by Mettle Man
i was reading some past posts about new ways to use a 55-gallon drum to get the best smoke/heat draw, and then i saw a post regarding la caja china hog roaster. the question was how to get smoke into this indirect-heat-only method of cooking. so i came up with a design. i would love to hear what folks think. would this work?
Thats an awesome design. I believe it'd work good.