Hi all...longtime lurker...figure its about time to start posting Just starting to get into this smoking thing in a more serious way...have always enjoyed eating the stuff, and now figure its time to make it. Had a basic Cabelas kettle type smoker for a while, but with the amount of meat that I process, decided to up the ante a bit. Am currently finishing up a custom made 4x8' smoker- wood box lined with stainless steel. I'm using a 250 gallon double stainless wall insulated milk tank as a smoke/fire chamber and running the smoke/heat out the top to the smoker. Supplementing the heat with an electric hotplate at the bottom, but after some preliminary tests, I don't know if it will be necessary. The smokehouse is made of 2x6 walls, insulated to the max. Plywood sheathing, lined in 1/16" stainless on the inside. The smoker sits on a 4x6' deck that is about 4' off the ground, to allow the doublewall pipe from the milk tank to come in under the floor of the smokehouse. Made a steel heat diffuser with several hundred holes in it, and an aluminum smoke diffuser on top of that (3/16 holes every square inch- decided a plasma cutter was much easier to make holes with than a drill.) Between myself and the guys I hunt with, we process anywhere from 30-40 deer a year and we just finished 15 hogs these last couple of weeks. Have a hobart grinder, 30lb foot pedal stuffer, and mixer...my house resembles a meat locker during the winter. Great site you all have here- hope to be a more active member of it as I start doing some more smoking.