Wash out your drum and re-season, a good step one. That is not the big problem, but, it won't help. If the inside of your drum stinks, the food will stink.
Now, I think you are not letting the drum come to temperature. There are a lot of drums with the black elbow configuration for intakes, they can work. The 2 inch bung hole should be enough, and you have those others as well. You could figure out a small stack for the bung hole, those are a nice aid.
The real issue, I believe, is timing of the fire. I am a strong believe that at least 45 minutes and better, an hour, should pass before you add food. This makes for a very stable bed of coals, and alleviated the inevitable drop in temps when the lid opens and a large mass of cold meat is added. Further, you should never add food if you see white smoke. There will be some smoking after you add food, but, it should be minimal. If it is TBS or non-visible, before you add food, and then it gets white, your fire was not stable.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."