Anyone used one? Or something similar. I made something similar, with a 15 gallon, instead of a 30 gallon barrel. (Same height, smaller diameter). Hoping to try it out this weekend, looking for any tips.
As an update, I did two chicken halves on Saturday, they were low and slow for about 6 hours. I could pull the lid off at any time to check, with bare hands. I even moved the entire thing into the garage at one point because of rain. I'm very pleased with the results. If anything I may need to add another damper in the bottom for more air flow.
I have a Pit Barrel Cooker it is great, the best ribs i have ever had ! I stopped eating ribs at restaurants because of it ! Get a remote meat thermometer, one that uses a phone app. I can load the PBC up and go do other things.