Have been snooping around the site for a while but didn't have a smoker yet. Finally got my conversion made and thought I would make it official. I have run some teriyaki beef jerky and a turkey breast already but with salmon season in full swing here in Seattle and a newly acquired boat I'm hoping to get my smoker a little fishy. Some of my best memories growing are raiding my grandpa's smoke house after school in the spring when it was full of the neighborhoods spring chinook catch out of the Columbia. Great site, lots of helpful info already! I am running a converted stainless comercial oven with a propane burner.