Great looking smoker, but I once watched Alton Brown (Food Network) smoke a salmon inside a cardboard box.
He used an electric heater to create heat and an A/C thermometer to measure temperature.
He smoked a salmon and it took a few hours, but it got there. He explained that it's a simple matter of getting
air temperature to a certain point and maintaining it there. Additionally you can control moisture on a limited
basis. He did put a stainless bowl of water in the box as well.
Those who tasted the salmon at his dinner party were amazed at the taste. I would however like to join the
chorus on asking exactly how was this built, how does it work and when do we eat ? ? ? ?