If its cooler I would recommend ripping out all the insulation if its spray foam insulation.
I was going to convert a older coke cooler and all the research and calls to made to manufacturers said remove it due to the fire rating of the insulation in coolers.
Since they are not designed for heat the manufacturer can save on some cost with insulation that easily melts and is flammable, regardless of some of the info on the web, unlike a heating cabinet.
Some guys have had success witht he hopper assembly, but its really not designed for a smokehouse style smoker.
electric heat with the controller will allow for a far wider range of food items to be smoked and any heat at or above ambient.
The
AMNPS can easily be placed in the smoker by an air intake and works awesome. I made a few myself out of some scrap mesh steel sheets I found.
you have a pretty large cabinet to heat with a pretty small source.
I have a friend that owns a BBQ restaurant and his smoker has a pellet assembly, it cooks well in it , but his issues is when maintaining regular cooking temps, around 225, he finds that the pellet pooper just doesn't create as much smoke as he is looking for. Its not a slow smoldering burn like the other options for creating smoke. more smoke at lower temps, but its almost impossible to get the temps when using a pooper under 150f.
I cold smoked butter and pork butts in my fridge smoker last night. Its fucking cold out too.(-35C or -22F). With the electric element and controller I was able to maintain a temp of what ever I want to set it at. For cold smoking in it last night I set it at 55F for 2 hours, then after 2 hours I set the temp to drop to 40F overnight and hold that temp for 12 hours. I turned it on and went to bed. Woke up this morning and took it out and put it in my fridge. Wasn't frozen and was all held at a food safe temp.
to each their own, but if your spending the $ and the time I say build it with the most versatility you can from the start.
what I started with (door and top removed)
finished
Obviously smaller than what your building, but can easily put a 240v element in yours if you have access to a 240 plug. the Plug n play controller I used is rated for 120v or 240v, 1800w element.
Also able to control the temp and monitor the internal temp of the food with this controller. Can set cook temp 1 at say 120F fo2 1hr to dry sausage. set cook temp 2 to ramp up to 160f until the internal temp of the sausage this 155, then set cook stage 3,4,5 or 6 temp at whatever you want and to end either by set time or internal temp. Or can set 1 temp and end either time or temp. Super super easy to use and perfect temp control everytime.
heres a few Q-views from today and this past weekend.
Pulled pork (14hrs at 225f)
brisket
venison smokies
bacon on this morning cook at 135F to internal of 130F, then drop to 60F and smoke for a few days
cold smoking cheese and butter