I have been in the food industry for 20+ years and have been smoking/curing (mostly personal provisions) for about 10 of those. My first smoker was a home built one I had constructed from some old fluorescent light fixtures, aluminum paneling and racks from an old fridge. As crude as it may seem, I still use it from time to time for sausage smoking as it is equipped with some rods to hang sausages conveniently from, and because of its large capacity.
Currently I am using a generic brand propane smoker for the more aggressive types of cooking/smoking, and also a master built electric with an external side smoke chamber for cold smoke capabilities and slow cook options. The electric unit comes in handy with its digital controls and precise and controlled smoking cooking operation, something a chef as myself requires as I am currently running a food truck in Canada with little time to be monitoring an uncontrolled unit!
I am also an accomplished product developer having worked R&D in a federally inspected food plant and for a major grocery chain here in Canada
Well that's me in a nutshell, now I must get back to brining some Peameal bacon, and some pork for smoking then pulling...my customers just can't seem to get enough of!
Cheers to all!