Hi all, I am a newbie to this board, and am looking for a little insight on a smoker that my dad built. It is an offset firebox style that we made with a 20 gallon drum and a 55 gallon drum, and a bunch of stovepipe we had laying around. I have since bought a little chief and started with making my own jerky and snack sticks. In fact, i have another batch that is going in the smoker this afternoon. I also have been talking about getting a masterbuilt electric smoker for christmas. However, i hear a lot of people talking on this board about how smoking with wood as a heat source is the ultimate way to smoke as far as flavor is concerned. Also, my dad is really pround of the smoker he made, and has since painted it all black, and welded a front on the firebox with a little stove door, as well as installing dampers in the pipe between the firebox and the smoke chamber, and the stack coming out of the smoke chamber. The drawback is that it is way too unpredictable, and we can't keep the heat where we need it for any type of smoking. So, my question is how can we make it so that we can?? I am guessing that we would have a little more control over the temperature if we were to add a few more sections of stove pipe between the firebox and the smoke chamber, so the smoke has a chance to cool a bit before reaching the chamber. And maybe put closable vents below the dampers in case we need to completely cut off the smoke/heat. I am open to any and all suggestions. Thanks in advance. Here is a picture.