drum with sealed lid

When I got mine it had a sealed lid on it. I took it to a guy that used a air chisle and cut it off. If you're gonna use the weber lid, I would chisle out the very top and hammer the sides down. I just used what he cut off as a lid...

In all honesty, I think you will be happier with a dome lid. The flat lids work but since they are flat, you will have stuff dripping onto the meat at some point.

I am in a similar situation. I have a closed head drum that I have already cut out the lid and grinded the leftovers flush with the lip on the inside. My thought here is that I want to leave the lip on so it will be more rigid. I know that I can cut the lip off and a Weber lid will fit perfectly.

I don't have a lid that will fit right on the outside of the head. I have read that Kingsford lids from the grills at Walmart will fit. I have not checked it out for myself yet but that is the direction that I am going.

Good luck with whatever you decide.

scoots06a1 said:

i just got my hands on a 55 gallon drum that was used to store olive oil. the only problem is that is has a sealed lid. im planning on building a uds and wanted to use the drums lid instead of a weber dome. anyone have any tips for removing without damaging it?

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at least you got one i still cant find 3 let alone 1

Jigsaw

milehigh said:

Jigsaw

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damn how old is that jigsaw? :icon_shock1:

I used a drum deheader



Then I bought the cheap $30 Weber knockoff from sears for the rest of the parts.