I am in the early planning stages of a smokehouse build. I would really like to have one of those small smokehouses in the backyard, you know the kind you see here and all over the internet, cedar smokehouse. The wife is on board with the build cause of the look, that is a plus. The size that I am looking at is something about 3x3 base. Now the questions, how high can you run the temps in a small smokehouse without the risk of having a pile of ashes? I tried combing the forums here and there is just so many threads to sift thru it becomes impossible. Some of the things I would like to eventually smoke is just about anything. Turkeys, chickens, sausages, bacon, ham, beef, you know just about anything. Is this even possible in a wood smokehouse of this size?