I've been doing this for about 5 months now. It was a little tricky at first, but now it works fine, you just have to adjust your CO2 pressure way more than when in a keg fridge. You will get more foam, but it's still livable. I just have a 3 and 4 foot lines on my picnic tappers. Depending on temp and CO2 level you want, I pressurize between 25-30 PSI for about 5 days.
When it comes time to drink (most styles are fine at room temp, remember the basement floor is cement and usually colder that room temp) I release the pressure in the keg, set to between 5-8 PSI and pour. There will be less foaming if you pour into a chilled growler or glass, also raise the tap and glass up high while pouring, this will cause more friction for the beer slowing it down slightly. I can fill a growler about half full, if I'm patient I fill half full, cap and let sit for 10-15 minutes and fill it up more, can get at least 3/4 full that way.
When done pouring bump the PSI up to 20-30 till the gas stops hissing, shut off gas and it's good till the next time. It takes some playing around with to get used to it, but it is still WWWAAAAYYYYYYYY better than bottling. Someday we may have a keg fridge, but until than, at least I have kegged beer!!