Hey a quick question... on larger smokers like the Lang or Klose, what / how does the warming box work? Does it just hold temps cooler, to keep cooked BBQ warm? Any idea what temps? Can it be used for things like sausage etc? Just curious, I may have a life altering choice to make, and that might include a BBQ kart in the future. I'm getting pretty successful with re-heating pulled pork from frozen, so I'm just trying to figure out what I can use where and how. Looking at 4-6K on a new smoker if I go this way, something that can handle colder winters (Pacific North West) Thanks!