I now have 2 120 gallon tanks for smokers. I am thinking of building the first one as a permanent installation, and the second as a trailer mount. I live in Navarre, FL near Pensacola. It is hot and very humid most of the year, and I am essentially at sea level. We smoke wild hogs, brisket, turkeys, chicken, game hens, sausage, most anything that will fit in the smoker. We also do seafood boils, and grill oysters, fish, etc. I have been doing some more thinking about the smoker. I plan on using charcoal for consistency instead of wood for the most part. A coworker does some amateur comps, and he recommended using the DigiQ and two 25cfm fans. I am thinking of using the A-MAZE-N smoker of some type for flavor. Have some questions about the firebox, water, etc. Where would the best place be to put the water pan? I am thinking of a permanent pan of some sort with a fill tube and a small drain at the top that would tell me when it is full. How much charcoal would I be looking at using for boston butts or large pieces of hog. We often quarter them, or if they are small toss them whole on the smoker. How would I refill the charcoal, if you want to burn from top down? I may build the firebox from scratch and not cut the end off the tank to make one. I would like to have a warming box with rails/shelves to put standard steam table pans in. I just acquired another 120Gal tank, so I am thinking of making this one permanent in the back yard. Could I make a firebox from block and firebrick and pipe the heat to the tank? Mike I have a trailer to for the second smoker already,We go camping with a large group (20+) frequently, so this will be the ticket.