Ditto. My Dad made a smoker out of an old 55 gallon oak whiskey barrel when I was a kid, by cutting it 1/3 from the top with a hinge & put a rotissery in it. The coals & hickory chips go in a cast iron kettle on fire bricks on the bottom & the bung holes provide adequate temperature control to keep it at a steady 250F all day, for about 6 or 7 hrs. I'll be going up to Portland next spring to pick it up.Originally Posted by winfred
Happy Thanksgiving!