I have my own way of doing things & I smoke a bit hotter than some of our American friends on some things.
My bacon is a variation of Bearcarvers method which is a bit hotter .Same for ham hocks,beef tongue. But I am very much a feel & eyeball guy.
I do fish hot smoked at 80 to 90, but I also cook roasts in mine at 135c.
Airflow from under & airflow upper are important so you can set & forget knowing your pellets won't go out. Microwave your pellets for a minute helps.
I have found pecan & apple pellets work well.
I don't do electrics but can build brick pizza ovens,well 1 at least.
Can you adapt some shelves from an old fridge or oven?You can just hang stuff from spacer bars until you sort it.
I started doing pork bones bought cheap in Chinatown,played around with my brines.
They are great in soups big margins for error ,boiling them anyway. Get it right & you wil never buy those strange coloured ones in the super market again.
Hey Moikel I want yer recipe for Beef Tongue I can find one I like and Grandma took her recipe with her.