I live in Maine and do a rotisserie turkey every Thanksgiving. You name the weather , I've had it . Snow, sleet, hail , rain sometimes all in the same day. I took a 55 gal drum and cut the top 1/3 off. Cut down the middle of the rib. Cut four notches for a Weber 22" bowl handle brackets and it fit perfectly down inside. The top of the Weber kettle bottom is flush with the top of the barrel.
Cut a slot on the side of drum equal to the square inch air capacity of the 3 bottom openings on kettle and extended a rod to control temp and shake the ash. I use the rotisserie ring . The kettle in the drum preheats the air being drawn into the kettle and protects the lower kettle from the wind and cold. Has reduced my grill times significantly. Not very pretty but its been working for 15 years now.
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