hi. i am searching around here for a freezer to turn into a smoker. plenty to choose from. i will use a 1500 watt element with an oven thermostat and an external smoke generator. my question regards fans and air movement. i was thinking about installing a fan and a 3" vent from the top around the outside of the cabinet and ducting it back in right next to the heating element. in theory this would help to effeminate hot spots and would help reduce the warm up and recovery time. and it would also circulate the smoke around the food. i have seen high dollar smokers in restaurants and the ones i saw were just convection ovens with a smoke generator in them. does air movement affect the flavor of the meat? i can do all of this but is it worth the trouble? has anybody tried this?