[beerocd]

I've been looking for stainless steel drums on Craig's list and haven't found anything. New they're like $150?

Another concern/desire is I want to load it up and walk away for at least three hours. My current fabbed up smoker can have some wild swings and I have to tend to it frequently. 

Man, a buck fitty for stainless - that's a steal! Six hundred new for a 55 gal. Back to the UDS thread for you, overnight smokes not a problem with steady temps. I have a partial barrel out of stainless (custom made with perf bottom) that cost me six hundred, and then the final hundred on the weber kettle which happens to be a perfect fit. I use an aluminum foil snake as a gasket to fit them together. So I have basically a pseudo WSM. I stopped using the water pan cuz it's a PITA to clean after a smoke.
I did ribs today - starting temp was 260 and over 4 hours it dropped to around 250.

[euge]

I wouldn't use galvanized steel for grilling...the coating will generate toxic fumes when heated.

Check out the MSDS!

http://www.atlassupplycorp.com/Content/Links/msds/galvanized.pdf

Thanks! I'll return it.

I'm just hitting 4 hours on some baby-backs. The temp has held steady on one charge of lump and the ribs look fabulous. I'll try the 123 method next batch.

[euge]

I got a new smoker last week thanks to Jeff's Backyard which I highly recommend!

The BGE is like picking up a Stradivarius after what I've been using!



Dialing in the temp was no problem!

[deepsouth]

I got a new smoker last week thanks to Jeff's Backyard which I highly recommend!

The BGE is like picking up a Stradivarius after what I've been using!



Dialing in the temp was no problem!

you're going to love that.  welcome to the eggdiction.  let me know when you pick up your NEXT one!

[euge]

I'm going to use it alot. So easy to bring up top temp it's almost like turning on the oven! Bread, pizza, steaks, roasts... turkey, fish you name it!

[deepsouth]

I'm going to use it alot. So easy to bring up top temp it's almost like turning on the oven! Bread, pizza, steaks, roasts... turkey, fish you name it!

i use mine at least three times per week and sometimes more.


www.eggheadforum.com

where we egghead's meet.

another good one...  www.bbqbrethren.com

[bluesman]

I use the bbqbrethren site quite a bit.  Knowledgeable folks.

[capozzoli]

I love the dimples on those eggs, which look like they are hand done. Those dimples will make a thinner piece of metal much more rigid and structural.

[deepsouth]

I love the dimples on those eggs, which look like they are hand done. Those dimples will make a thinner piece of metal much more rigid and structural.

the original kamodo's must have had dimples....  i'm guessing that based on the fact that Ed (BGE owner) has them on the eggs and he got the idea from his father who lived in japan in the 60's and cooked on kamodo's....   just guessing......

[nicneufeld]

That's not metal though, that's ceramic right?

[capozzoli]

Interesting. I thought that it was metal lined with clay.

[nicneufeld]

Beats me, don't take my word for it, I'm a Weber kettle partisan!

Though someday (when I live in Flagstaff and the outdoor temperatures are generally always pleasant) I could totally see myself adding a BGE to the stable of live fire cooking devices in the outdoor kitchen.

[euge]

100 percent ceramic and heavy as hell- over 200 pounds.

[phillamb168]

When I moved to Europe I only moved two things: my bed and my BGE. Ain't nothin' like it around here.

[nicneufeld]

There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco....