A little back ground of what I do and what I have. I started with a cheap Brinkman bullet smoker that I modified and used to do ribs (mainly) along with some roast and chicken. I have since upgraded(kind of) to a Masterbuilt gas smoker. I stick to pork butts, ribs, chickens that we butcher, and venison. Ok, so I am far from a expert, but I have a large interest in building a smoke house. My master built is not exactly great, and I am sure I can build something far superior and cheaper. So this is my dilemma. Ive spent the last week searching the smokehouse forum and see that a lot of guys put the house up on block and do more of a cold smoke. I have basically zero experience of cold smoking, but something I would like to learn. I do however like the idea of putting a propane burner into the bottom and using a AMPNS to produce the smoke needed. So not officially ruling out the brick, but I prefer to have something that I can move around a bit if needed. So guys with the propane burners, help me out please. 1. What did you line the inside of the smoke house with? 2. How high can you safely get the temperature? (I like to smoke chicken and turkey at around 325, maybe thats to hot. Maybe there is a better way of doing things?) 3. Racks, talk to me about racks and rods. I can't find out much on these. Ok guys thanks in advance for your help.