New member here, I have used my offset smokers for years but would like to get into the world of smokehouses. Ideally if possible I would like to have a walkin house that I can cold and hot smoke with. My main question is can I do that with an internal fire (pit) to do more of single direct smoke like big ribs, briskets or turkey. But then still build smaller "fires" to do colder smoking for sausage and cheeses? Or is it best to use and external firebox?