This thing died on us at the restaurant, and I couldn't even get 50$ for it, so I'm going to try and turn it into a smoker. Mostly Stainless inside and out. I've already gutted it, and I bought a Chargriller side firebox that I'm going to use as an offset smoke box. I think I'll be able to do smallish whole hogs in the top section and hang hams, sausages, and whatever else in the bottom parts. This will be my first build, so I've been reading as much as I can, but any advice would be appreciated.