I guess Tamarind is Macaam, which is what my wife (who seems to be always right) says to use.
Cut a hole in the drum with a reciprocating saw. Just big enough to slide the drum over the barbeque
I trimmed the edges of the barbeque with an angle grinder to make them uniform, for a tighter fit.
You then set the drum down over the barbeque. I used blocks to support the drum. The air enters the barbeque from the regular hole on the bottom, then the smoke and heat go through the barrel.
I made these racks with roundstock and cut up storebought meat holders
Thr racks go in the drum....
And the top goes on.
Yesterdays ribs were a little dry and overdone. On the "things to change list" is
Take the thermometer from the top and put it on the side, closer to the fire. Then I'll have a better idea what the meat on the bottom is getting heat- wise. (insert single entendre here.
Put a heat diffuser between the coals and the bottom rack. I'm either going to use a couple pieces of steel or a water pan. Mrs Deckape really doesn't like the water pan idea, so I'll probably go with the steel.
Would be nice to have an exhaust pipe.