Drum Great
has anyone built a deep pit bbq with a 55 gallon drum?? i know itll work great....please share?
my father in law built one with a 55 gl drum and a field hay flipper disk for a cover.. from what i remember everything tasted great!!! i just dont remember how to wrap the meat and if i can put other things in there to make the smoke more flavorable ( banana leaves, orange peels, etc.) and how to wrap them. advice appreciated!!!!!!
Wrapping the meat? Won't that keep the smoke away from the meat?
For the smoke I really do recommend just the hardwoods. Fruit woods especially. I use a dry rub on many meats before smoking, or a seasoned brine. The brine for Turkey and Chicken for sure.
I made my first smoker from two drums many years ago. The smoking chamber was one drum horizontal on legs. Cut the other drum in half and attached it to the first at one end near the bottom for the fire box. The wife bought my current one several years ago. Same configuration just heavier steel, made by Brinkmann. It's larger too. You can email for more discussion of how I use it. There are also many websites. Definitely try some dry rubs.