So, I posted last week that I have 10 free drums coming my way that are being shipped from Italy with EVOO in them. Found out yesterday they will be on a ship soon and it will be 6-8 weeks before I can get my hands on an empty one. If you're in the Philly area and want a free drum 6-8 weeks from now I can hook you up. I don't want to wait that long to get started on my UDS so I've found a place 30 min. from my house that will sell me a brand new one with a bolt ring for $59. I'm just going to do it. Here is the "punch list" for my build, if anyone see's any problems or errors please let me know. Drum: 55 gallon, unlined, food grade, open head with bolt ring. Intakes: 4 3/4" steel pipe intakes, 3 with caps, 1 with a ball valve mounted 1" - 2" from bottom. Vent: Single 3" pipe in drum bung hole. Charcoal Grate/Ring: 13" x 6" made from expanded metal, 3" from bottom. Build a smaller ring for shorter cooks. Food Grate: Mounted 24" above fire, should fall between 6" - 8" from top. Grate Mounts: Stainless steel 3/8" bolts, nuts, and washers. Other: Season like any other cooker (pam & 300 degree burn-in) Weber 22.5" grates are a good fit. Use stainless steel when possible, do not use galvanized metal (zinc). Mount thermometer at grate level, center of grate could be ~30 degrees hotter. On a "non weld" version can use high temp silicone around the holes on outside to help seal. Pain outside with high temp paint, get creative. Thanks.