Originally I bought a commercial stainless fridge to convert into a new smoker. It had double doors and my plan was to divide the unit at the door styles and run one side hot and the other side cold. When I got it home I plugged it in and it worked too well to use for a smoker so I ended up with a killer deal on a used commercial fridge. As I read through various threads in this site I found information regarding sending the smoke from one fridge to another and using that for a cold smoker. The hot side would be primarily for fish. I'm planning on using the cold unit for cheese ,etc. but I'm a little concerned about the fish odor carrying on into the other unit though. Here is one design I'm considering. Another idea would be to just keep everything seperated and devise another way to cool the smoke before it enters the smoker. Any feedback would be appreciated.