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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-21-2013, 04:22 PM   #16
biggs98
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Hey stupid question but the drum I'm getting held wine, so a quick burn, wash and season should do right????
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Unread 01-21-2013, 04:26 PM   #17
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Quote:
Originally Posted by Bluesman View Post
Were did you get the 55 gallon SS from?
On EBay, I think the company is from Ohio. Here on Long Island it's hard to find reg drums let alone SS.
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Unread 01-21-2013, 04:40 PM   #18
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Quote:
Originally Posted by biggs98 View Post
Hey stupid question but the drum I'm getting held wine, so a quick burn, wash and season should do right????
The way I did mine, and mind you I had to remove the liner first You're in a much better position. I would build it complete. Draft door, top, racks everything, including the bottle opener. Then wipe down the inside with lard and fire it up. Take it to 350* let it sit there for a bit and then throw on a couple fatties. If you want you could wash down the inside withdish soap and water first. Either or your call. Post pics.
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