Yes, the burner does a good job; its actually 3 burners in one. The inner center ring, outside left half-ring and outside right half ring. See "Smokehouse" at the bottom of my post, it will take you to my smokehouse build. My smokehouse is the same size as Tenn's, 3'x3'x6' tall, and it does a great job.
As you can see on my smokehouse, Tenn, I have 3 steel bars on the lower half of my smokehouse that hold the drip pans. Without them my burner and floor would be trash, and that floor is dang hard to reach, too, to clean it! That would be a must for control; otherwise you're creating an enormous fire hazard of meat dripping into a flame. See my Smokehouse thread also for details. I got the steel bars from Home Depot and cut them to size with a hack saw. I have almost no drips below the drip pans; they're cheap aluminum and I line them with large sheets of foil to catch any off center drips too.
I know drip pans real well... I had to clean my dad's smokehouses weekly, pulling out the pans, scraping them, lining them with new foil, and put them back. His smokehouses had a two - level drip system:
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like that, top pan dripping into bottom pans. of course, they had sides like cookie sheet pans or full size bakery pans. But, smoking 6 days a week they get pretty dirty!
