This DIY smoker was a bit of a head scratcher at first. This is our repurposed homemade offset smoker. We built this meat smoker from a bunch of stuff we had and a couple of new items. We had gone over a year without a proper smoker on site. We had plenty of materials to work with. It was just a matter of piecing everything together and putting it to work. Working amazing so far. Bacon, cheese and chickens and fish so far. The temperature can be kept quite low for items like cheese, fish and pork belly. You can also raise the temperature quite high in the smoke box to fully finish whole chickens and pork or beef roasts.