Originally Posted by zimm226
This thread has been doing me a lot of good but one thing I am still confused about is the burn out. If you buy a brand new unlined drum do you need to do a burn out or can you go strait to rubbing it down with oil and seasoning?
If it were me, I would have some kind of hot fire in it just to make sure everything, if any, inside where you food is going to be was cleansed by heat. That's just me.
Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732