I have a Bradley smoke generator, which is the smoke producing unit of the Bradley smoker, without the smoker. It comes complete with a mounting system that will allow you to attach it to any structure, as long as you can cut a 4" round hole it in to allow the generator to put smoke into the interior. I built a 8' tall 4 foot square smoker out of 6" x 1/2" x 8' tongue-and-groove pine. I've used it to smoke bacon, salmon and cheese to great success. Except for the hottest days of the summer, I can usually maintain the internal temperature of the smoker at 70-75 degrees, which works well for smoking cheese.I have a bradley automatic feeder. it takes these little wood disks.