Originally Posted by otis
For you guys with open top drums--do you have to use the ring clamp to get a good seal, or do you just set the lid on top.
If you use the clamp, how do you get the !@##$@@@! thing off and on? It takes me forever get mine off and back on. Lac of Wheaties, I guess?
I tried the clamp ring and it was a real PITA. Went a couple of cooks trying to bend the top a bit to achieve the best seal. Not a lot of luck there. Last cook I took some alum. foil and rolled it up loosely, placed it in the channel in the top and squished it on. Sealed really well and with careful removal of the top it stayed in place.