Made in America, started by a veteran that used his love of cooking to help cope with his PTSD. It's my 1st smoker, though some say it's not a smoker, but more of a "cooker" as it is named. You can buy kits to convert a 50 gallon drum into a smoker. This is a 30 gallon drum. They had issues with keeping temperature consistent in the 50 gallon so chose to go with the smaller option. I absolutely love it, simple to use, ample amounts of YouTube videos to help get started. I've smoked brisket, ribs, pork shoulder, rack of lamb, sausages, pizza, and my favorite so far, prime rib.
The Original - Pit Barrel(R) Cooker, Smoker & Grill
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Another big advantage to this vs other "smokers" is the meat hangs vertically, hung from hooks. With a relatively small footprint, I can easily cook 8 full racks of ribs, or 2 full briskets, etc..
Evaporative cooling....
). Smoking a 17lb whole brisket over pecan and aged bourbon barrel wood chunks, and a 12lb pork shoulder over apple and peach wood chunks. Normally this is just for a random party at our house, but was asked a favor, to cook for a friends work party at his house! It's the only hobby I enjoy more than my orchids.
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