Okay this is where I need some input. My goal is build a well rounded smoker "of coarse" that will be easy to maintain for long smokes. So goal number one, is to be able to cold smoke Hungarian sausage that will be cured so it can be dried. Goal number two, to smoke everything in site. lol. From the homework I've done it seems most fridge conversation are built with an electric burner of some sort. It seems to me it wouldn't be any more difficult to use a gutted propane camp stove. It also looks like there is no perfect design so, a smoke generator is required, What are the advantages to go electric over propane? The fridge I'm planning to use is a 1940's Westinghouse. Whatever I use for a heat source I want to mount it in the bottom where the compressor used to be and convert the lower cover into a door. The inner box is porcelain so it's will take the heat. The door panel is fibreboard and will get the stainless treatment. I will gut the insulation for Roxsol. The areas I need help is the best burner type gas or electric. Pellet would also be cool but from my understanding lots of heat not so much smoke. So what is the point? (correct me if I'm wrong) ScooterMagoo build is one of the coolest fridge smoker I've seen, I love the dual entry chimney even if I don't understand it completely. Okay it's late and I'm rambling, back on track. I plan on cutting out the bottom of the upper compartment. This is would be a good place for a heat sink/diffuser plate,drip pan or water pan if needed. What am I missing? Thanks Mike. The incoherent rambling of a madman. The twins. The big girl will be the smoker the petite girl will stay as a fridge. Not huge but a start. From what I think there should be enough room down under for the business end.