I'm from Ontario Canada, and am a beginner to the meat smoking scene. My father is a mechanical engineer, my mom is a cook/caterer for special events. I've built a lean, mean, but roast grilling machine, and can't wait to pick some chefs brains on recipes and improvement ideas for my set up.
With my dads help, and big boy toys in the shop, we turned a 250 gallon oil drum and a fisher wood burning stove into our smoker. With the help of TulsaJeff and his website forums, we thoroughly cleaned and prepped it the same way so many of you have already talked about in the forums. Until the painting is finished tomorrow, I don't want to post to many pictures of the rust coloured mess that it is currently.
Time to start learning.