New to this forum.
I have a super cheap Brinkmann vertical charcoal smoker. Modified with felt gaskets around the doors, some aluminized corrugated cardboard joist reflector material on the three closed sides and top to help keep the temp stable. A Weber grill wok charcoal pan with 1/4-20 SS bolts for legs.
I did a couple Boston Butts, and they were very good. That was unmodified smoker, I only used the oem door gauge and charcoal pan, temps all over the place. They had maybe 4 hours of smoke, and then sat on the gas grill to finish.
I am going to try to do a low and slow picnic tonight, and then a whole turkey for dinner tomorrow. I'm adding a welding blanket to the insulation layers. It is supposed to be down around 10°F again tonight. New Maverick dual probe thermometer to use.
Wishing I had ordered a vertical turkey stand, but no time left.