There is a barrel smoker that is mentioned a few times at this site that I have a few questions for anyone that uses it. It's the homemade pit that has the valves at the bottom, a "basket" per say to hold the charcoal and is made from an open top barrel with the lid. Are the two intake valves at the bottom enough to keep the coals going? I have 2 3/4" intakes on mine that I just made. Are you using any kind of drip pan under the meat if you do pork butts or any other type of meat that has a lot of drippings? What about cleaning the bottom after done cooking? I like to smoke my pork butts at a temperature between 215 and 225, usually for 16 hours give or take. How has temperature control worked out for you? Thanks for any advice on this pit. I'm breaking one in now as we speak.