Re: Shane Holz's New Smoker and TurkeysThat is something I created out of a old hospital fridge. All stainless steel with a propane burner hooked to a flow control valve from a trailer furnace. I made it all thermostatic control like the other with some electronics from the Sausage Maker. I have pictures of the internal organs on the other one on our old site if you want to see it. This is definately a set it and forget it set up, although I still feel the need to baste myself with a couple beers while it's running so efficently! I'm working on making my smoke generator (cold smoker) all set it and forget it also. That will be a winter project. That barrel in the back ground of these pictures is the smoke generator for the smoker on the right. I do turkeys at 140 for the first few hours and that smoker has a hard time making smoke that low so with that I just pump the smoke in. It also allows me to make cold smoked fish, sausage, cheese, etc. Nice set up but with the electronics I can only go to 250 temp before burning out the probe, but I've never had the need to go that high. I hope I answered all your questions if not let me know. By the way you guys did not see the Doe already hanging in the garage. 2 deer = alot of sausage!!