(Edited: Sorry DJ, you posted on the thread below, so you know where I've been). Would like to hear more about what you did (pictures) and what worked and what didn't).
You might take a look down below at this thread, as I've been working on a similar concept:http://www.smokingmeatforums.com/for...ad.php?t=83491
Sounds like you have a smaller BTU output burner, but it's inside the drum, so all the heat is in the drum. Good and bad. Good, that it is efficient and sheltered from wind. Bad, in that it does concentrate a lot of heat in there, and causes other problems like how to get smoke in there, along with a source of combustion air. You can't risk snuffing a gas flame like you can charcoal, or else you run the risk of the big boom.
If you don't have one, you will need a heat baffle. A plate of flat steel, or like I'm using, a heavy steel lid from a 30 gallon drum. If doing more than sausages, etc, you need to isolate all the drippings from the flame and burner. The plate of steel will support either a water pan or drip pan. In addition to catching the drippings, it needs to evenly distribute the heat inside the drum. I'd want the burner centered, forcing the heat through/past the baffle to even things out.
Setup as a UDS, the heat source and smoke goes in first, then the baffle, and finally the smokee. It's awkward to reverse the process to get at the heat source and or smoke if you need to, which is why I quickly migrated to putting the heat and smoke outside the barrel. The barrel just contains the heat and smoke around the meat. Others have cut doors in the bottom of their barrels so they can tend to things down below without disturbing what's up top.