Its hard to come up with something that will work based on what you say you want. Looks mainly for the neighbors. They said it below and I will say it here again, an old fridge. Already insulated. But heres where you can make it look nice. One, you can give it a nice paint job, or two, you could enclose it in an outside tool storage shed or do like I want to do, and that is build a nice wood building around it, not much bigger than the fridge itself. In fact, I am thinking about making my wood building look like an old out house. Just an idea. I would steer clear of that cabinet as it is too thin and you will have trouble trying to maintain steady temps, and even more so if its windy. As far as propane goes, it is easy to regulate and you can get burners that dont produce tons of btu's. The burners off an old coleman stove are perfect. 20,000-22,000 btu's. As far as regulating your temps with propane, most sausage is smoked at the same temps. If you use your smoker to dry the casings first, all you need is two tick marks on the regulator, one for drying, the other for smoking. I just hang my casings up in a room till they dry and then into the smoker so its not an issue for me to have 2 settings on my smoker. What I did, was find the temps that I smoke at and then tape down the red adjustment knob to that point. I turn the gas on and off at the tank. Consistent temps. Also your temps that you said you would run, 275-300 degrees? Sausage really should be smoked around 165-180 degrees and jerky around 100-125 degrees. Both of these low temps are very obtainable with a low output propane burner like those found on the coleman stoves. You could also use a low pressure propane burner like the ones found on the turkey fryers, only low pressure, and you could use that if you were to say smoke chicken where you would want to jack the temps up at the end to crisp up the skin. Just some ideas for ya.
