HI everyone, I joined the site recently, am thinking of a bigger smoker build. Something just hit me. I have on the side a meat business that keeps me very busy seasonally, and I have a 6 foot wide, 8 feet deep, and 8 feet high walk in cooler. Just like you would see in a restaurant, bar, or meat shop. It is old, compressor is shot. Wood floor, which I would take out, snap panel construction inside is like a thin tin. I'm thinking this could be turned into a hell of a smoker, I want a walk in type anyway. So. would like your thoughts on if it would work..Walls are like 4 inches thick and insulated. Next question...for smaller gatherings, does it sound feasible to figure out a way to section off a area of it so I could make 300 lbs of sausage one day, and the next day do a brisket so I don't have to get the whole thing to temp???? Maybe I'm nuts, just wanted to hear from the people that know best. Thanks in advance.... Oh yes, was thinking of wood fired....or mix charcoal..hmmmmm.Not sure.