I've been smoking in a cheap electric Brinksmann smoker that I bought on craigslist for $25. I wasn't sure how much I would enjoy it or if I was even big on smoked food. I have added a temperature gauge, and a wireless probe to it. I love my little smoker. It has its drawbacks though. It isn't powerful enough to keep temperature, it doesn't have a control for keeping the temperature. I don't really want to change to wood/charcoal because I like being able to set it and go to sleep. I still get up every couple hours to check it, but Im really digging the electric. I like grilling on it too at the bottom. I just wish it got hotter for that. I wouldn't hate propane, but I think I would like to stick with electric. I wish it was wider. I would like to smoke a couple racks of ribs on it for instance or be able to smoke different things together without making it all taste the same. I love smoked fish dip but my options currently are let the pork/chicken drip on the fish, let the fish drip on the pork chicken, or the one I always choose - smoke it before or after. I am going to get my hunters safety course on the 26th, and I am going to start hunting. I am big on gun collecting. I am up to like 40 rifles and I have never been legally hunting! I figure that I would naturally smoke a lot of it or run it very low and make jerky out of it. In my backyard is a grill that someone made for my father 20 years ago or so. It has held up pretty good for it's years. It does have some cancer in one corner. The rest is solid as can be still. It is made out of really thick iron. It is about 4-5 foot wide. I took a couple pictures. I would love to be able to make this a dual purpose smoker/grill. One side for the food and one side for the smoke generating while smoking and when I am grilling just put it over the generating section and crank it up? What would I need to do to seal it somewhat to keep the smoke in? If anyone has any suggestions, I would appreciate it .