Originally Posted by akarpf
Ok, i got my hands on two food-grade drums(54gals) saturday. I'm looking for alot of help. # of air intake & size , # of holes on the lid for exhaust? What size grate do i need to fit in the drum? How far does the grate need to be from the fire basket? I measured the drum and the i.d. Is 21 15/16 inches & 34 inches high. Where do i need to put the thermometer? Do i need a water pan?
You got some reading to do.
No shortcuts here.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR