Yah... I'll diddo that if you get a blow out and bomb thing, got to man the flame.
I made one once worked great though, as far as burn time, it really depends on how much cooking space you need to maintain temps and how well insulated it is.
Mine was an ole refrigerator that held the temp very well and that flame ran mighty low, blow out came easy. So I had to build wind guards.
Hell I could of gone a week with that low flame I guess?
Forkin Pork BBQ Team.... Meat the Competition
Servsafe Ceritified, Culinary Arts School
Enjoy Doing Charcuterie
Ceritfied KCBS Judge
Weber Silver. Weber 22" Smokey Mountain
Up Graded Backwoods Party w/GURU < SOLD
Lang 84 Deluxe < SOLD = Bad Move, miss my girl :(