Aloha from the island of Hawaii. I'm a county firefighter over here. My first smoker was made from an old metal refrigerator. Made a lot of great smoked goat in that thing and a few rabbits. After it rusted to oblivion, I didn't replace it for many years and forgot much of what I had been doing right. My new smoker is about 8 feet tall, on a concrete slab. The smoke generator is a cut-out stainless beer keg. I love those things. The temp gets up to 180 pretty quick and stays there. Just have to fine tune the water pan I intend to put on the top of the keg to keep things moist, and make a little water pipe to keep the fire box from getting too hot. Today I butchered one of the three pigs I've got in the front yard. She was about 8 months old and I'd guess around 140lbs. I'm hoping to be ready to smoke everything Thursday. Just trying to figure out what I'm going to put in the brine. I'll let ya'll know how it turned out. BTW, Great Forum.