New guy from Southern California

So this was originally an electric grill, then gutted and made into a charcoal grill (not by me), then I acquired it and cleaned it up/repainted and a handful of SS nuts and bolts later and this is the end result. 

- I put in a new 1100 watt electric coil burner, surrounded by some ceramic briquettes. 

- Attached to the burner, I've attached insulated wiring that is connected to a router speed controller (hanging off the side of the leg). Controller has a 15 amp fuse.

- The burner has an aluminum pie pan (raised 3/4" off the burner) for the wood, with another pie pan on top with holes drilled for smoke escape. 

- Above the wood chip box/container, I'll put an aluminum pizza pan for dripping and to keep things clean. 

- The grate is cast iron (I believe), and I've added some stainless U-bolts on the sides for easy removal/handling.

- The exhaust is made of a 1" offset conduit connector, with a 1" coupler topped with a piece of cork for when it gets stored in the garage. 

- The temperature gauge is a Man Law Temperature Gauge that got good reviews for its accuracy. I know, digital is usually better than analog for temperature readings. lol. I was on a budget (college kid and all).

- The lip of the lid was sealed with Fireblack 125 High Temp Tape Gasket. 

- The smoker (still yet to be named) has reached and maintained a high temp of 350*F.

** I was not endorsed by the name brands used on the this smoker, just want to answer any possible questions that may arise in the future :) **

Soooooo what do you guys think? 

I haven't yet, unless seasoning counts? but a 3.5 lb tri-tip is the first customer this smoker is getting today hah