well, i use a weber lid, but the 2" bung hole will work, try getting a 2" pipe welded on that for a stack. I cook my ribs & pork butt, and brisket between 225 & 250, for chicken its a little higher. Now when I seasoned my drum I used PAM, coated the inside of the drum and just let it go as high as it could for a few hours. But thats what i did.
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE
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