We are a small family run farm with an on-farm processing facility for our meat. We have an 8 x 8 x 8 foot insulated cement block smokehouse that we smoke hams, bacons and sausage in. Our problem is getting the temperature up to 200F and holding it there for the correct time for hot smoking. At this point we are using a propane torch for heating and a metal pan for holding the smoke chips. We are looking for options that would be suitable for a smoker if this size. We prefer to use propane. Any suggestions would be greatly appreciated.