Yes, there are some slight modifications, which make a 55
gallon drum an EXCELLENT BBQ UNIT.

Cut the drum in half, top to bottom~ Weld or bolt (better)
hinges to the seperated pieces. This permits the easy
opening and closing of the BBQ. Drill 3/4" holes 1" below
the cut. Drill holes every 12 inches. Slide some 3/4"
rebar between the two sides of the drum. These bars serve as
the holder for the grill grate. In my case it serves as the
support for the cooking tray.
My grill is on a trailer and I take it to various and
sundry cookouts in the area. If you don't need it to be
mobile, simply fabricate some legs out of angle iron. I
cook whole pigs on my cooker. Takes, 12 - 18 hours depending
on size.
Horizontal grill fabrication is the best use for a 55
gallon drum!

Michael Bohl


Jim Rutkowski wrote:
>
> Dave and JD,
>
> Thanks guys, I wouldn't be surprised if I eventually built one of
> these, but right now I'm looking for a vertical 1 drum version.
>
> A few weeks ago somebody posted about building a single vertical drum
> pit. It was as basic as they come, pretty much a mesh fire basket in
> the bottom and a weber 22" grill on top, with a bunch of holes for air
> flow. I really admire simplicity BUT, this unit screamed for some
> mods.
>
> My first ideas were more accurate air control and somehow adding some
> mass between the fire and the food to moderate temp swings, I'm
> thinking either 1/4"-1/2" steel plate or refractory bricks.
>
> Anyway, I've picked-up so much wisdom here on a.f.b I thought I'd
> throw this out to the gurus.
>
> Thanks
>
> Jim
> >Dave Bugg wrote:
> >
> >> Give this a look, Jim:
> >> http://members.bellatlantic.net/~cfmitch/BBQ3.html
> >
> >Forgot to add the link to the original "Big Baby"
> >http://bbq.netrelief.com/pits/metalp..._metal_bbq_pit.
> >shtml
> >