We currently use this as our smoker and have a propane triple burner at the bottom supplying the heat. We use the middle burner for the smoke pan in the beginning and then use all three later for cooking. The problem is that our flame goes out sometimes and it cooks unevenly when using racks. This causes us to either check the flame or the meat periodically. It's not uncommon to open one of the doors 5-10 times during a batch, which significantly adds to the total cook time. We're currently quoting an electrician to convert it to an electric smoker using two heating element kits from sausage maker ( Pt # 49203), but wanted to get any advice people might have before we spend the money. The smoker dimensions are 80" wide by 56" tall by 26" deep.