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Hey guys, first time poster. Just have a quick questions about cooking in a barrel. I have done pretty well with my 55 Gallon drum. I did not find an open head barrel so I cut the top off of mine. I take spare ribs, whole chickens, and Tri-Tip (originally from California, live in Kansas now, TT is expensive out this way)and I hang then on stainless steel hooks. I use rebar to hang them with and I take my cut off top and lay it up side down for a damper. Things down generally take longer than 2 hours with a 16 lbs of regular charcoal.
I would really like to modify this barrel a bit more by adding a grate and using it as if it was a 22 1/2 kettle to smoke brisket or pork butts.
I just wonder what risks I run not putting my charcoal in a firebasket and not adding the air holes in the bottom. I have seen many UDS mods and I really don't want to put the valves in the bottom if I can help it.
Thanks for guiding a newbie on the low and slow.
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