Well my hook up for a food grade drum fell through, so I bought a "second" from a place that makes them here in STL, so its a new drum. I seasoned it last night, it was easy to make it hold 270, I didn't try to take it down from there yet. I got it hot last night.

A buddy that is successful in those competitions gave me a rub recipe and some direction, gonna put some pork butts on for some friends coming over Sunday. I am pretty happy with how it turned out: