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I apologize for not posting sooner but the brisket turned out pretty great! Should have pulled it at 200+ degrees instead of 190, marbled with a lot of fat that would have rendered more at the higher temps. Overall the hotbox works great! Thanks for the input and support. Until next time. Thank you!

I cut a couple 8” horizontal openings in the area of the heater assuming that the cool air would pass through the heater as it Enders the “Hot Box” as I now call it. Plus I vented the smoker through the roof like you suggested. No smoke actually enters the Hot Box since it is well sealed now.

Another shot!

Here’s a few shots of it in the process of smoking the Brisket. Rough around the edges, but will make it all pretty later on. Lol

Using a 6 rack electric BRADLEY smoker and temps are hitting the low 20's and colder here in south central Alaska. I decided to build this box to keep smoker temps up. Anyone tried this before? I'll insulate it later and make some adjustments. Throwing in a beef brisket tomorrow around noon. A...

Checking in from Alaska!