Several days ago I picked up a new, open top, unlined 16 gallon drum to use with my old Smokey Joe. I decided to use this smoker body as a dedicated meat hanger since it was tall enough to hang ribs in with a few inches to spare at the bottom.
The only mods to the Smokey Joe were to fabricate stronger legs to eliminate wobble and to support the additional weight of the drum. I also added a tin can shield at the bottom of the kettle to keep ash clear of the vents.
Anyhow, for its first cook I loaded the cooker with 2 racks of spares and a rack of baby backs and smoked them for close to 4 hours straight, no foil, no saucing, and they came out great. I was very pleased with the results, with even doneness top to bottom.