New here...I've smoked some bacon before, on a Smoke Hollow (I think) vertical smoker. There just was not enough insulation for Michigan winters, so I decided to go heavy duty when I came across electric lab ovens very cheaply. Now all I have to do is hope some of the guys from Electric Smokers can help me with the finer details in modifying my lab oven into a quality smoker! I'm pretty new to outdoor cooking- the closest I came growing up was cooking on a woodstove. Due to food allergies to corn & all its derivatives, I have to prepare almost all my food from scratch, from the most simple, basic, whole ingredients. This includes grinding grain to bake with, making homemade marshmallow, canning & dehydrating, etc...making bacon & smoking other meats fits right in.