I've been reading through the posts about making my own bacon, and am curious about how the temp is kept down if using a drum for this purpose. Do you just light a smaller amount of lump?
Does the flavor wood have to be broken into smaller pieces, or are the normal fist-sized chunks okay?
Would something like the A-Maze-N smoking box work in a drum as the only heat source, or is the space too big? Since the meat is cured, the minimal temp increase from one of these shouldn't be a problem, would it? If putting it in the bottom of the drum creates too big of air chamber for it to be effective, what if I set the AMN on the lower rack and the bellies on the upper rack? Or put a large pizza pan on the lower rack to limit the air flow, then set the AMN on the pizza pan? If using an AMN in a drum, does the air flow still have to be monitered as usual?
Sorry for all the questions, just trying to figure it out. I'll be unemployed in about 10 days, and don't want to waste any money on something that won't work.
Hopefully somebody can steer me in the right direction.