So here is my shell. It's 72 cubic feet. Scored it from a local restaurant for free! It's all stainless steel inside and out. I would like to do both cold and hot smoking and have never made my own smoker before. I have a pretty good idea about how to make a facsimile of a "Smoke Daddy". But could use some advice on hot smoking. Been reading threads here for a couple days and it sounds like an electric setup is the preferred method. I need advise on what it would take to get up to temp. This thing is huge (I could lay down in it!) so I'm guessing it won't be easy. I used to do jerky in a friends fridge set up with just a pan of red oak coals in it and was happy with the results. But I would like to do this one better! Any help would be greatly appreciated. Thanks for having a look!! EDIT: Been looking at PID controllers and have question. Does each element need it's own controller or will the PID control multiple elements?