Hi Guys I'm an accomplished chef and long time bbq lover. In the last ten years or so something wonderfull has happened and all of the blood in my body has converted to bbq sauce its all I think about. I dream in smokey vision I drool when i see pictures of raw meat.. I am planning to open a joint in my neighborhood which is currently devoid of BBQ save the highly generic sonnys "bbq". But right now I just want to concentrate on technique. I currently serve a fairly captive but appreciative 60 warehouse workers. The plant manager is just now putting the finishing touches on a home built smoker consisting of 2 55 gallon drums one atop the other the firebox being the lower with the cooking area grate in the upper. What I wonder is do you figure I can set up 40 lb of ribs in this gizmo? I think I will have to stack them up a little bit in order to get them all in but bwsides the extra tending involved in moving them around from time to time do you forsee any other problems involved. I plan on using the 3-2-1 method but with the larger volume will likely need to lengthen the process to 4-3 or even 5-3. Any advice?