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i would not recommend trying to do the inside this way.  With flareups possible and other factors I do not believe it would be safe or prudent to insulate the inside this way.

Great!  The ham sounds yummy!!!  I am getting ready to do smoked almonds, chex mix and sausage.  By the way, you do not have to change the foil in the chip pan every time.  I go several smokes before I change it.  

Yes it is the kind with bubble wrap inside.  It has worked great with no problems. 

Used it for smoking nuts today.  It did great!!  It continued smoking during the last hour when I jacked the smoker up to 250 degrees. 

I love cold smoking cheese and other goodies.  I bought the AMNPS a while back.  When it stays lit, it provides great smoke.  However, I live at 7900' and cannot keep it lit no matter what I tried.  I read in one of the other threads that the new tube smoker seems to work at higher altitudes.  I...

I would put a mat of some kind between the smoker and the floor.  If nothing else to keep from getting stuff from the meat on the floor.  I would be very careful about putting the smoker on a wood floor.  There is not much heat being generated on the legs, but you don't want to have it fall over...

It does waterproof very well.

Yes, chunks are the best to use.  Best are fruitwoods.  Make sure the wood you use does not make creosote.

I am consistently running from 225 to 275.  I have done turkeys and such at over 300.  The insulation is still doing great.  It has really been a great thing for these winter months!  I have not had any problem with the insulation.

The instruction manual that comes with the smoker usually has instructions on seasoning.  However, here is what most people do.  Wash out the inside of the smoker to get rid of any oils, etc.  Light the smoker unit. Heat it until the temperature is around 275. Put three wood chunks in the wood...

3-2-1 means three hours of smoke ( I use a temp of around 235), then two hours in foil, and one final hour unwrapped.  I do all of this in the smoker, though you can do the last three hours in the oven if you want.

The vents are to control the flow of air which does control the heat.  Use the vents to help with the flow.  You can run the leads through the vents ass you will want the vents open anyway.  I run my thermometer leads through the top smoke stack. and put the sensor on the top shelf. Also watch...

Actually using the 3-2-1 or 2-2-1 method, ribs are fairly easy to smoke.  Also it is not a long smoke so it is easier for beginners.

This is a very good smoker.  If they have it, get the one that is a little larger so you do not have to cut briskets, ribs, etc in half.  You do not need to soak wood chunks, but I do recommend you soak chips if you use them.  I recommend smoking ribs for a first smoke. If smoking spareribs, ...

The smokers are not really made to work at low temperatures below about 200.  To get the lower temps you need to install a needle valve.  Check out my post at http://www.smokingmeatforums.com/t/128297/needle-valve-mod-using-bayou-classic-regulator#post_867931 for one of the needle valves.  They...

We had some leftover smoked brisket (hard to believe!), so my wife decided to try a variation of a recipe she had just seen in a magazine.  The result was one great taste sensation!!  The photo is after she had already eaten most of her potato.  We just had to post this anyway. RECIPE: 2...

The amount of smoke is basically determined by the amount of wood chunks or chips used, i.e. the more you put in the pan the more smoke there is.  You do not need a lot of smoke.  4-5 chunks is usually adequate. I would use chunks as much as possible as they will last a lot longer and give a...

Glad you like the thread.  Just a comment for you that are using wood chips.  Wood chunks are much better and last longer.  I use chips only for very short smokes.  The mods, i.e. the insulation, the regulator change, etc., are working great.  Good smoking to all of you!!!

The insulation is still working well.  I have no problems with it at all.

Who knows why the manufacturer said do not use chunks. That does not make much sense. Go ahead and use the chunks as they are much easier to use and last a lot longer than the chips.