I need some recommendations on my first fridge smoker. I have used small propane smokers a ton to do both cured items like ham and bacon as well as a good amount of venison sticks and BBQ. Building the fridge smoker to save a Little time and have better heat control. I will post some photos of the current fridge I have a True T-35. It is in very nice condition I have all the guts pulled as well as wires and pump and such just stuck on one thing. Please provide some input or links to old threads that would be great. I don't ever plan to go over 225 for BBQ on this smoker most of what i will use it for will be under 200 maybe 180 max. I am planning to have dual heat source. The Northern tool dual ring valve and three needle valves for control. I was going to use this for the drying cycle when smoking hams and bacon. Basically leave the doors open and provide a little heat to dry the meat before adding smoke. Second source the smoke daddy pellet smoker add on. This should give me perfect control for the duration of the smoke. I have been reading lots of thread but most seem to be old thinking things have change maybe over few years. I am trying to decide if I should take out the spray foam insulation. This fridge is built like a tank I cant even find any way that the inner and outer pierces are connected besides a press fit between them provided by the foam. I'm concerned removing the foam and replacing with Roxul will make it not sturdy and possibly not stay together as there are no rivits or screws that i can see. The interesting thing is that I recently came to find is all the electric Bradley and master built small 30 and 40 inch smokers are all insulated with spray foam. This is where I am stuck can it really be that bad if they are using it for commercial smokers???? Please help I know this will probably get a lot of discussion at least I hope.