New here, but I usually make about 75/lbs of Smoked Beef Jerky, plus Bacon, Poultry every year for last 40/years. My new ventilated 'Smoker Bunker' is the cat's meow. Concrete Block 'Bunker' with LP-fired heat for the wet wood chips beneath the racks of my store bought 'Lil Joe' style metal smoker that now securely sits in the Bunker. Oh my, does that ever make it easy to regulate the Temp up here in Minnesota!! Pics will follow once I figger it out. Later. Locomotiveman
