Rocky wrote:
> I build and sell my own smokers out of food-grade 55 gallon drums.
> They sit vertically on the ground. The meat sets about 24 inches
> above the coals. I buy the drums from a local juice company. They
> receive the juice concentrate in these drums. These smokers need the
> lids to the drums as well to work properly. I call them "Big Drum
> Smokers". It took me about 2 years to perfect the design.

How neat, Rocky. Congrats on your work. Is the temp controlled through fire
size, or do you have other methods?
Dave