smoker box for the OldSmokey since i got started in cooking SousVide i have started to cold smoke my meat before i put it into the bag and into the SousVide bath. the easist setup i had was to put my AMNPS - A-Maze-N Pellet Smoker tray in the emmiter pan of my CharBroil RED gas grill. I knew that my setup wasn't very "cold" smoking and i was worried about bacteria growth with the chamber temps in the low 100s. i decided to do a temperature test to see what the true temps were, and if ice would help hold the temps down in the smoking chamber. using my Maverick ET-732 dual probe thermometer, i stuck the food probe into a potato and i added a bag of ice cubes to help hold down the cabinet temp i like to burn both ends of my AMNPSmoker tray at the same time to increase the smoke but it also increases the temperature this is my outdoor thermometer that i use for the ambient temp this is the 2 hour test in the CB RED even with the bag of ice (which still hadn't completely melted at 2hrs) the cabinet temp got up to 129° with the AMNPSmoker in the same cabinet which bothered me with a 2 hour cold smoke ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I starting looking at other message boards for ideas for an external smoker box. the one that caught my eye was using a metal mailbox and running metal duct pipe to the side of a smoker box. I love to cook on my OldSmokey more than any other cooker i have. I decided to build a smoker box for the OS I use aluminum pans in a bunch of different ways cooking in the OS so i got the idea to use two metal pans face to face (just like the OldSmokey and clip it together with bulldog clips. the 22"OldSmokey comes with two vents in the bottom and two in the lid (the smaller units only have one top & bottom) when you buy a 22"OS the two bottom vents are both controlled with one long damper that pivots over both holes. i wanted to be able to adjust the two bottom vents separately, so when I was first putting it together i put two of the shorter top vent dampers on the bottom. the vent holes are around 1.5/8" in diameter. i wanted to use one of the bottom vent holes without modifying the bottom of the OS, so i had to work with the 1.5/8" hole the flange pipes are for a "P" trap on a sink drain $3 each the aluminum flex pipe is for a carburetor pre-heater $7 at the auto parts store the aluminum pans are $1 each at the grocery store and hose clamps i poked intake holes around the bottom of the bottom pan with an icepic/awl and used a box cutter to carefully cut out the hole in the lid for the bottom flange pipe now for a cold smoke temperature test the way i have been using my AMNPSmoker tray is to load the trough about 3/4 full with pellets then i sprinkle small hickory chips on the pellets i use the aluminum balls to keep the load tight in the trough what you see in the pic is about a 2 hour burn this was the first time i had one of the troughs go out, not burn i'm pretty good at torching the ends at the beginning until they flame on their own then let the flame go out on it's own and the trough is lit i'll do another test to see if both troughs burn i may add more intake holes in the bottom pan? after the next test i added some ceramic tiles under the tray to protect the aluminum pan from the propane torch when i light the tray even though it was only one trough burning it made one heck of a smoke bomb in the OldSmokey this makes an incredible smoker what was incredible was how the exterior temp of both the OldSmokey &the smoker box stayed even with the ambient temperature. i added an aluminum pan of ice cubes in the bottom. they were only half melted at 2 hours notice on the test how low the ice cubes kept the temp in the cabinet, 8° below the ambient temp and at 2 hours the cabinet temp in the OldSmokey was 38° below the cabinet temp in the CB RED and the potato ended up 18° below the potato from the CB RED what is GREAT about this setup is, i can add smoke to any cook in the OldSmokey single sided indirect cooks in the 200°s double sided indirect roasting for birds in the 300°s direct over the coals at 8" screaming grilling on the GrillGrates at 4½"