Just built this great vertical smoker. Had custom metal fabrication done as well. I am using a GasOne 200,000 BTU propane banjo burner which has proven awesome for maintaining heat. It is, after all a large space. I thought the best way to provide smoke was through burning chips using a large pan from BBQguys. The issue is that it ended up providing minimal smoke, plus I was having to add wood frequently to maintain smoke. I could build a fire in the bottom but thought this would be better in terms of a constant temp. It cooked fine, but I needed a better smoke ring. I did end up taking the top off the smoker box and added some larger chunks and that worked better, but any ideas would be welcome