Been on a mission for several weeks now. Quick background...I've lived in Honduras over 3 years and counting. Most things here run 1-1/2 to 2 times the cost as compared to the US. Was in the US recently on a 6 month furlough and a friend of mine who smokes (fellow displaced Texan) got me got my mouth watering for some good Texas Beef Brisket. He has got it to an art. It is some good eatin'. I started my search for a good buy on a good all around combo setup and was leaning towards a Char Griller Trio...found on online for about $535 with a cover. When we got back home here, I drove by an import store and saw a Smoke Hollow 4 in 1 for L11,500 hnd (about $575 usd). I think the cost under $400 in the States, but that is still cheaper than buying the CG Trio and paying about $200 shipping ($1/lb, $25 minimum from Miami). Got into conversation with Hambone1950 on another thread I started and he kept me thinking cheap, and build my own. Then came up on this Mini-WSM thread and found my solution. No brainer...already have the base Smokey Joe grill, the rest is just time, research, seek advice, and some ingenuity to some for sure challenges. I won't be able to easily find some of what I need but I think I can find some compromises to modify to work. Got the tools and a place here to get help. Ok. maybe that wasn't quick, but if your still with me you know what I have to deal with...Another thing is I don't have normal access to the types of wood that I am accustomed to(3 hr drive to San Pedro Sula and a grocery store where I found bags Hickory and Mesquite chips). I need to experiment with some different type of fruit trees and I think this mod will be perfect for that. I know from previous advice that the Maverick Digital Thermometer (ET732 or ET 733) is the way to go for temp monitoring. I have seen plenty of Tamale pots in the local market, I just have to take the SJ down there and find the right fit. Couple of questions though: 1. I have seen a couple of different mods to the pot and I know its all about heat/smoke control. Which works best... drilling holes or cutting a large hole in the bottom of the pot/lid? 2. I found a Charbroil smoke box that I have been putting wet wood chips in to get smoke on the SJ when I grill. Is this the way y'all do it or is there another/better way? I am sure I will have more questions as I go and I welcome any comments/advice. I will post progress as it comes although it may be slow as I search or wait for materials. Thanks to all here who have given me a mission.