From what I understand you will be making the fire in the bottom of the drum. The meat will be above the fire thus you are grilling. If you intend on smoking you need the fire in a separate location and the meat is just cooked with the super heated smoke. Hopefully at a temp about 200 degrees.
You need a firebox to weld on the end opposite the chimney. It should be about 1/3 the size of the smoking barrel and lower the the smoking barrel. As the smoke rises it crosses over into the main barrel and across to the chimney.
Do yourself a favor and find a thermometer with 3/4 NPT threads and weld a pipe fitting onto your smoking barrel. That's what I did on mine. Works slick.
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