Here's what I did---
The propane system I added to my Lang model 60 includes 2 restaurant burners for frying, 1 cast iron tube style restaurant oven burner for the firebox, a 25 gallon propane tank storage holder, a quick disconnect plug to feed propane from the house, and valves to either select the house or the small tank, plus another valve and quick disconnect to feed a gas grill from the smoker manifold system. There is also a valve to inject gas into the firebox burner as needed.
Each burner requires a typical restaurant style adjustable valve with an orifice drilled out for the proper size to match your regulator. A restaurant equipment dealer can help you with this, especially some one who deals with fixing used equipment. If you want to deal with the guy I dealt with, I can ask him if he is willing to ship out of state:-) The burners are solid cast iron and will last forever. The tube burner in the firebox works well for me and hasn't clogged with ash so far. If it does, I can remove it easily, and dump it out or vacuum it out.
The manifold system is made from 1/2 inch black iron pipe and gas valves screwed together with pipe dope only, no teflon. The burner area has a wind shield that is similar to a coleman camping stove. It folds down when not in use. Also, for additional wind protection, I cut some metal paint buckets and put them under the ring burners. I probably didn't explain this very well, but ask me questions, and I will try to help:-)