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I was reading up on converting the smokey joe into a mini wsm and had an idea. Has anyone attempted or heard of anyone attempting to convert an 8 or 16 gallon keg into a sort of mini UDS?

Welcome from another newbie smoker! I only have a couple of cooks under my belt and so far have only had time to do chicken. I would give the high heat recipe that's also in the beginner section a try. I thought both times I did them they turned out just as good as beer can cooked low and slow...

I'm always too little too late with my ideas. I literally just thought of something similar to this while reading up on converting the smokey joe into a mini wsm. Has anyone attempted or heard of anyone attempting to convert an 8 gallon keg into a sort of mini UDS?

I keep thinking that using water, at least for long cooks, will be a pain. So I'm leaning towards learning without it. It may not be the easiest way to start but seems most stop using it at some point and go with a suacer or just the foiled water pan. Plus I seem to like doing everything the...

Need a little help with temp control. I've only done a couple chickens so far. I haven't had time for anything low and slow yet. Can anyone give me a breakdown of how you get to the cooking temp you want and how you keep it there and what kind of heat sink, if any, you use?