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Rest in peace Rich Buddy. You are sorely missed.

Grilled .............................. Over a nice smoky oak campfire!

Thanks richoso12, Russian Olive is more than plentiful around here and my BIL bulldozed a couple a few weeks ago. I'll try to find them and salvage the wood.

I didn't see Russian Olive mentioned. Do you know if it can be used?

I agree, just be sure to discard any wood that has rotted or become insect infested and go ahead and smoke with anything that's still solid. I love apple smoked ribs and pork chops.

We have a strict rule on the meat smoking forum that I frequent ...................... No Pics, Didn't Happen!

Check this post out DarkTrak. it will show you some of the good things that come out of a drum smoker and this was only my 2nd or 3rd time using it. Easiest smoker I've ever used and I have 5 of them. http://www.thehotpepper.com/showthread.php?15485-Pre-Hump-Day-Full-Smoker

A lot of guys use expanded metal to make the cooking grates in their smoker. Couldn't you use that to make your pepper drum?

I've never wanted a pellet pooper. I think it would take the "hands on" out of smoking which is half the fun for me. Traegers are the "Showtime rotisseries" of smoking, you just "Set it and forget it".

I don't know Armadillo, I think that once you aquire the drum, you're on the clock. Should never have told us you have one.:rofl:

And now we need to see pics of the finished smoker and your seasoning smoke. Tradition is, on your seasoning smoke you coat the whole inside with lard, shortening or spray the whole inside with cooking spray and run it up to 300ºF for an hour. Then back the temp down to 225ºF and smoke a sausage...

And why would that be Armadillo? She gonna put you to work makin' and sellin' drum smokers or smoking and selling meats?

Oh yeah, they'll pay Pip. They're offering $10.00 for a fattie and if I get the sausage to make them in bulk from a butcher, I'll get it for about $1.40 lb. So for a 2 lb fattie that's $2.80 + charcoal, spices and whatever I fill them with. I can get 8 fatties in the UDS and run 3 batches...

Around here we have what I call "Metal Pickers". They are folks that drive around on the day before trash set out day and also on trash day and scavenge anything that's metal in the junk and turn it in for it's salvage value. I stopped one about a week ago and asked him if he ever saw Weber...

Thanks guys. It was a lot of fun, but a lot of work too, getting the timing down for the different meats along with the foiling and marinading. I'll definitely do it again though. We've been enjoying the meats all week. The neighbors too. I've run care packages to several of them.

One is a Tel-True thermo with a 2 1/2" probe the is threaded right into the side of the drum and the other is a turkey fryer thermo with a 12" probe to read the temps at the center of the grates. The temps can vary quite a bit from the sidewalls of the drum and the center.

All together now.... Sliced chuck Chow time

Pork loin chops My first babybacks Some good lookin' chicken Foiled to 200º

A truly ugly drum Midway through the smoke Waiting to be sliced into chops Time to go back into the smoke

Chicken rubbed Ready for smoke Chicken on Top rack all loaded