Nice setup! How are controlling the airflow in the mailbox? Just opening the door? I going to make a batch of andouille as soon as I get an answer to my question. My AMNPS 5 x 8 works great in the charcoal side of my char-griller 5050. I set it right in front of the draft contol on top of the charcoal grate. Then I can adjust the airflow in and there's a draft control on the stack too. I have smoked tons of cheese this way and I did one batch of bacon this way then finished it in the oven to 152F. Keep me posted on how your setup is working.