Had built me a meat smoker a couple weeks ago out of an old 24" Kenmore smoker he got from a brother. He cut a whole in the bottom for a burner from another stove and wired it to the back panel. He drilled a hole in the side to stick a temperature probe through. It's been tricky to keep the temps in the right range, there seems to be at least a 20 degree swing no matter how we set the burner and oven element, but we've made some pretty tasty things so far using chicken parts and store bought brats. Here is a photo of our first brats from Johnsonville and apple wood chips put in a tinfoil covered pan set on the burner.