I. Preparation materials

1 aluminum bucket with about 30 gallons volume

2 metal grills with 50 cm volume

1 metal grill thermometer

4 stainless steel piercing rods with 60 cm volume

1 metal water basin

1 electric drill and 3/8-inch drill bit

Two steps

1. Drill holes

Drill four holes spaced an equal distance apart 60 centimeters above the bottom of the bucket; also make four holes in the bucket lid, which are used for air circulation. Next, four eyes are drilled 30 centimeters from the bottom; if you think of the circumference of the barrel as a clock, then two of the eyes are at the 1 and 5 o'clock positions, and the other two are at the 7 and 11 o'clock positions. Next, another four eyes are drilled in the same manner by rising 20 centimeters above the horizontal position of these four eyes. What is created is a barbecue with a three-tiered structure: a lower tier for coals and charcoal, a middle tier for the water basin, and a top tier for the meat. Finally, a hole is drilled in the center of the bucket for the thermometer insertion.

2. Set up the grill

Tilt the first grill into the bucket. Next, thread two stainless steel piercing rods through the four holes in the second tier, and place the metal water bowl on top. The water bowl will not only add moisture to the grill, but it will catch any oil that falls from above. Then, thread the remaining two piercing rods through the four eyes of the top tier and place the final tier of grills.

3. Observe the temperature

Insert a thermometer in that eye in the center of the barrel. Ideal temperatures are typically in the 200- to 300-degree range, so control of the temperature is critical. "The faster the air circulates, the hotter the fire gets," and "air circulation is critical for barbecue." So, when the temperature gets too high, plug the air circulation holes with a stopper, and then remove the stopper after the temperature has dropped.