Evening Gents. While I figure out what smoker I'm going to buy or build, my mom offered to let me borrow hers. Between her and her new husband they have 3 now and the Green Egg gets most the love. So I went from a borrowed MES40 to a borrowed Cookshack Original. Aside from being tiny with analog dial and no window, it's a nice machine and in great condition. But I'd like to try a smoke box and maybe some cold smoking... This thing only has a 5/8" hole in the bottom for air intake and a 7/16" hole in the top for vent. That's only going to allow for about 3/8" hose and fittings to connect the smoke box and smoker. My mom is a kind and loving woman, but if I modify her smoker she'll unleash the fury on me regardless of how much better it makes the smoker or how little she actually uses it. So I need to get the smoke into this tiny smoker without knocking another hole in it. and there's definitely no room for anything else in the smoker. I had to pull one of the racks to smoke a mini fatties last night. It's that tiny... It's sitting on a table now, so putting the box on the ground is no problem. And it has little stubby legs so there's about 3" clearance between the tabletop and the bottom of the smoker. From all the mods I've seen, you guys are using way bigger than 3/8" hose between the smoke box and smoker. I haven't seen any less than 1" I don't think. So I think it's going to have to either be pushed or pulled to the box, heat rise and draft isn't going to get it there. I've been avoiding saying "mailbox" mod, because a mailbox isn't air tight at the seams. So if I have to push fresh air, I'll use an ammo can or an explosion proof electrical box or something like that. Here's a pic if the bottom of the smoker. Thanks for any help. Cooked these Chicken cordon bleu mini fatties last night to 150 IT. They're in the oven now reheating wrapped in foil. Will bring to 165 and then crisp the bacon. Never reheated a fattie, we'll see how this goes.