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Great idea. At BJ's I can get a whole Taylor Ham tube probably around 2 or 3 pounds. Might try smoking that and slicing it. Nothing like a Taylor Ham, egg & cheese on a roll with S&P in the morning.

Dude, that is very cool! My kids are going to go nuts over this.

I cut them off with a sawzall. It worked great and came out very clean. Used a new blade for each drum. The flat lids fit perfectly.

Thanks Dave, I will probably cut the lid off with a jig saw and a metal blade. I was looking to see if the open head lids will fit on this kind of drum or will I need to get a Weber style lid for it.

Socred three great closed lid drums today plus three good open flat lids. Is there a way to remove the closed lid and then use the flat style on them? I don't have any Weber style lids and was hoping to ust the flat ones. Thanks.

Fantastic! I love hard water fishing. My ice is all gone here in NJ (thank God). In a week or so I'll break out the yak and the fly rod and go after the Crappie. Great looking pike.

Nicw work Dude!

Bravo! Points to you. Thanks for the QVIEW.

Josh, I live in a heavly wooded area of north western NJ. 80% of what we have here is ash and that sure looks like what you have there.

Thanks Chris, this got off topic for a bit. I have cooked two solid weekends so far on my new UDS. I will cook again this weekend. So far I like it but my BGE is much more stable with temps. It seems I need to monitor my drum all the time. It does have more room and it was fun to build. I just...

It's a great source of info on lump. The best there is. The site has been around for ages. I first saw his posts on the BGE forum 11 or 12 years ago.

That looks awsome. I will have to try that soon. Thanks.

N.W. NJ here.

Looks great!

Looks great! I think I could be there in about 24 hours if I drove striaght through.

It tastes very good. Very different. I will get a picture of it sliced in the morning. Half of it's gone already. The cual fat worked out great. It has a very gamey flavor becuase of the goose liver and the duck. I love a gamey flavor so it worked for me. I'm going to try a more stnadard fare...

^not great on measuring things but this is my basic rub. 1/2 cup paprika 1/4 cup garlic powder 1/4 onion powder 1/8 cup chili powder 2 tbs chipotle powder 1/4 brown sugar 1/4 cup black pepper 1/8 cup kosher salt I would have used cummin but I was out of it. I inject my brisket with beef broth...

Grinder, I spritz mine with 50% beef broth & 50% apple juice. For the rub I use a basic rub and then rub again when I foil.

Wow, that looks so good. I would love to try doing that some day. Great job.

Put a packer on at 11:00 last night. After the cooler rest around 10:00 this morning. I got up every two hours to check on things. My first all nightere with the drum. The final product.