Hi all, newbie here, both to the forum and to smoking. I fish (maybe too much) and therefore wanted a way to smoke some of my catch (bluefin tuna, bluefish, mackerel, etc.) as well as various meets. A friend of my uncle was going to throw out this Brinkmann Smoke N' Pit. It was well used but I was confident I could resurrect it. I took it home and did some various mods to it based on the DIY stuff I found on this forum and others. I don't have access to a sheet metal bender or fancy tools, so I did it with what I had on the work bench and what was available at Home Depot or the local auto parts store. Installed 24" 3/8 threaded rods to raise the cooking grate. The overhang in the front will double as my shelf support. Extended the chimney with a 3" x 12" exhaust tailpipe extension. Cut to fit with a sawzall, set with a sheet metal screw. Built a baffle with two pieces of precut Home Depot sheet metal, 12"x18" and 6"x18" View from the offset box. Replaced all the hardware too as it was rotted. Built an expanded metal grate for my lava rock. More 24" threaded rods. Propane kit installed. Bayou Classic 0-10 PSI Adjustable (From Amazon) Bayou Classic BG10 Burner (From Amazon) Close up of where the hose meets the burner. Note the two additional 1/4" holes for air vents Sealed all gaps with DAP high heat mortar including offset box, baffle, and exhaust. Lava rock poured in with cast iron skillet for wood chips That's it for now. I'll get the dual thermometers installed today. Not pictured is an oven broiler plate that i converted into my tuning plate past the baffle. On my test run with fire, it worked great. Temperatures hit 300 degrees when I wanted them to so I'm confident I can get this thing at a steady temp for extended periods of time, especially with the propane.