Hello my name is Steve and I have been smoking on my weber for years till I found this web site. Since I've found so much great info I decided to upgrade my smoker to a real smokehouse. I went a little overboard with it but oh well, more bacon . I have had good luck with bacon and cheese's so far, couldn't get the temp high enough for sausages so I finish them in the oven. Right now I am in the process of Insulating with rock wool and installing durock cement board and eventually ceramic tile the inside. That should take care of the sausage problem. For smoke I have an external smoke generation pit that is air operated and for heat inside I am using an antique Boston Stove Company Parlor stove along with circulation fans for even heat and an exhaust fan for clearing smoke when needed. Should be completed by fall in time for butchering our hogs. Can't wait till I get Pic's of a full house, will keep you posted.