Nice cook Chuck, when I had my SJ I did the same thing. I upgraded to a Jumbo Joe (Got a new unused one at a garage sale for $10) and like that a little more, works better for larger things like pork steaks and chicken quarters. But I do kind of miss the SJ.
I wouldn't mind having a JJ, but this was kind of a challenge cook. A buddy said that if it weren't for making SJ-Mini out of the SJ, it would be a useless BBQ. I couldn't let him say that and get away with, so I proved him wrongI upgraded to a Jumbo Joe
That's a tuna can that we use when we run our SJ's in our SJ-Mini smokers. My SJ is a Silver, and the vents are on the bottom and they tend to clog with ash when doing long cooks. The tuna can (has holes in the side) help block the ash that piles up. Had I been thinking I would have removed the tuna can during this cook as there was no need for it, since I was running < 20 charcoals totalWhat is that thing in the center of the bowl? Looks like a diffuser of sorts.