Just looked on google and there seem to be a ton of them out there and not limited to Minions. R2-D2 (of course), Darth Vader, Homer Simpson, Stormtroopers, even a Dalek. Neat.

Looks like I was mistaken on it being a keg with one of the collars cut off and a dome welded on top, seems to be a propane tank or air compressor tank.
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My wife's grandmother wanted a brisket flat and couldn't find a good price. I picked up a full packer at R.D. So, I removed the point and split the cost with her. It's in the freezer now but it will become burnt ends eventually; hopefully sooner than later.
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No offense taken. I had to go back and reread myself. I saw the word pit and didn't think twice about it.
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Yeah, I never thought to associate "pit" with "fire pit", so regional dialect blunder on my part. I took pit to mean some sort of cooking device as expanded slang for the chamber.
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Did two ~2lb hams for dinner tomorrow. Brined in a maple/bourbon brine, smoked over apple wood.
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...:-):-)
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:-) :-)
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Finally ordered my new offset smoker. 100# capacity! Now I can get a little more serious about my smoking. Time to go by the spices to make my dry rub to get prepped for a great summer!
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Finally got some decent enough weather to fire up the smoker this past weekend.
I also got a chance to use my new Stoker II.
After just one use, it's easy to see the Stoker is far superior to the pitmaster IQ I was using to control my pits.

Did a turkey and some meatball onion bombs.

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Looks like rain all week here. Hoping the clouds move out by the weekend.
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:-)
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Hmmmm those meatballs give me an idea ... or four. Looking good Dom!
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Sorry. forgot to take pics., but on Easter Sunday, we smoked two 4lb boneless Lamb Roast, the kind with poppers in them. We first marinated them overnight with Olive Oil, copped up Thyme, salt & pepper. We let them cook until the poppers opened and then waited another 20 minutes before taking them out. Then we let them set for about 20 minutes, before slicing them up, about 1/4" slices. Man Oh Man, it was out of this world. Just the very slightest amount of pink, very slight. It was amazing!
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Did some ribs on the Pit barrel, Sunday.

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And a stuffed Eye Round on the Traeger, yesterday.

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Those meatball onion bombs look amazing....
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I have 60-70 pounds of pork butts sitting in the fridge waiting on Saturday...

:-)
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Nice work!...looks mighty tasty...though the take-out pizza we had the day before was good too! :-)
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Half way to completion (11 hours in). Small (9 lbs) but it will be tasty.

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Looking good, Mark.
How was the finished product?

Did some beef ribs yesterday. I think I could've let them go a little longer.
I marinated them first and used a simple spice rub. This is now my favorite way to do beef ribs. So flavorful!

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Saturday I did a mess of pork and bbq beans for a church picnic on Sunday, some ribs for me while cooking, and a chicken for the family.

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When God give you rain, sometimes you just gotta take a shower...especially in the middle of a 12 hour cook!
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Dry in there
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Gas shortage, what gas shortage? Not with 2 pans of these!
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Final Stretch
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I did mention it was the final stretch, right?
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