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Those look like fairly large stoves. How would I plumb them into my smoker? Would it not have to be plumbed in low? Any picture examples?

Do you have a link or an example of a wood box? I think that would help instead of trying to figure out the venting. The food turns out good but I never get a certain temperature to figure when the foot is ready or the smoked items are smoked enough.

I'll grab a picture. I soak the wood because otherwise it burns with very little smoke.

I bought a homemade smoker a few years back. It is about 6' x 3' x 3'. The smoke comes from a cut out propane tank that is open and I burn a fire in it. I have a forest of black cherry and maple so I cut 3-3" x 2-3" pieces to burn and I soak them is water 12 hours before. This works okay but I...