In the design phase. Right now I'm considering a 32"x32"x60" smokehouse. This will mainly be used for sausage, jerky, and if possible brisket, chicken, and such. I was looking at placing a propane cooker in the bottom (2 layers of cinder blocks with a poured concrete pad). Cast iron skillet/pot on top for smoke wood. I'd like to be able to maintain temps from 100-225. This will be built out of untreated pine. One of my big concerns is too much heat buildup. Another is propane usage. Any thoughts?