Hi fella's, I'm new to the smoking game and am attempting my first smoker build and need a little help. I am from Plaquemine, LA, go to graduate school in Lake Charles, LA and am an avid hunter. I am tired of paying insane amounts of $$ to have my venison processed into smoked sausage so that's my motivation! If anyone would be so kind as to point me in the right direction as to where to start a thread about this build I am undertaking (ss commercial fridge conversion) I would very much appreciate it! Thanks and God Bless