RE: Oil drum BBQ
Congrats! I use a 500 gallon old propane tank and it delivers great food. Two things are very important. Is the heat source direct or indirect. My wood box is attached to the side of the unit so my heat source is indirect and I can easily control my temperature. A book you must buy is called "Smoke". I don't remember the authors but this book will provide you recipes and techniques that produce winning results all the time. It also explains, their opinion and shared by many, what the temperature definitions are for cold smoke, hot smoke, BBQ and grilling. Clean smoke, constant temperature and not letting your heat source go out always delivers great results if you start with good meat, rubs and sauce. I have BBQ'd pig, goat, brisket, ribs, turkey, chicken and much more and typically there is nothing left. Like you, I started with the concept of wanting to cook BBQ. The learning curve is really not too steep. Good luck and I will monitor this post and provide additional book titles when I get back to NY.