I'm starting to plan a build for a relatively small smokehouse/box. Not sure if I should call it a house due to it's size. I'm looking at building a plywood cabinet, about 24"w x 24"d x 36"h. Since I don't raise animals and butcher my own meat, my use of this will be limited to a few times a year, I'm sure. I want to be able to smoke/cure bacon, sausages and the occasional ham. I live in Columbia, SC so the summers are pretty warm, usually near 90 - 100 degrees. Knowing that I don't want to COOK in this contraption, here are my questions: 1. if I use a 3/4" plywood and seal all joints with a heat-proof compound, do you think it's necessary to insulate the walls of the smoker? 2. Would a 1,000 watt hot plate be sufficient to achieve up to 120 degrees in the box, maximum? Or would I be fighting to keep it constant? 3. if no on the hot plate for temp control, what would you suggest in a box this size? 4. Any other concerns you would have going into this project? I want to place it in my garage, and vent it outside to keep it out of the sunlight when it's working. The garage has no heating/ac to speak of, so it's basically just a shed. Thanks in advance for any tips or concerns!