[kellynla]

Be glad to mail the instructions...can you read Southern? J/K ...give me a minute to type em up...say by the way you know there is a Memphis style barbecue restaurant outside of Vegas called "Memphis" I believe...not bad barbecue but it "ain't" Memphis...had to put ain't in again just for you LOL ...owned by a couple of Chicago boys believe it not...LOL

[kellynla]

First, burn out the insides to remove any oil or chemical odors.
Cut out the top of the drum using a chisel or cutting torch. Reduce
the diameter of the top by about 3 inches, suspending this top from
3 brackets one foot from the top to serve as a heat baffle.

Next, cut out a section at the bottom of the drum for a fire door,
approximately 8" x 10". Make a tray for holding the barbecue from
heavy 1/2" or 1/4" wire mesh. Suspend this tray from metal straps
so it hangs 6 inches from the top of the drum- A wood, metal or even
burlap cover may be used to control the flow of the smoke through
the drum. Knock out both ends, set over a hole in the ground
with a flue (stovepipe will do nicely) connecting the barrel to the
fire pit. Build this set-up on a slight incline, because both smoke
and heat rise. Keep the fire smouldering so it generates smoke
rather than flames. The burlap (or a harder) cover should be ad-
justed so that just enough air gets through to keep the fire smoulderingWhatever kind of smoker you use, it is essential that the unit
have vents with dampers to insure the proper circulation of smoke
and fresh air. It must also have racks, trays or hooks for holding the barbecue in such a way that the smoke and heat will contact all surfaces
Oak, maple, hickory, alder, beech and white birch produce
good smoke. Hardwood chips and sawdust, usually from the above
species, are often used because they are easier to handle, smoulder-
ing much slower and producing a thick, rich smoke

[LasVegasMac]

You're killing me.

I'm retired USAF - been around this world several times.

We did have to employ an interpreter, though, the first time we went - "deep south".

Oh yes, familiar with the franchise called "Memphis BBQ". They are not "outside" of Las Vegas - I think they have about 8 - 10 outlets here. Stand alone stores, inside of casino's, etc.

I have eaten there 4 times - in the 20 years I've been in this town. Not bad, actually - for the "BBQ for the masses" type food.

My last visit, recently, impressed me. Not the pork sandwich (ain't up to my standards!) - the red rice and beans. Trying to perfect at the house. They were tasty!

Thanks for the plans on the barrel.

This is a great thread.

LVM