I have a 3X3 by 5 foot high smoker I made, use it mostly for smoking salmon that I catch throughout the summer fishing on my boat out of Frankfort.
Have smoked a couple of Turkeys also.
Joined mainly to learn the difference between cold smoking and regular (hot) smoking.
I currently use a propane burmer as my heat sorce with a cast iron pan for putting the wood chips in.
Would like to add an external heat source for my smoke and hopefully be able to control the temperature and amount of smoke without continuously having to open the door on the smoker to add chips.