yup. That was my mom's old cook top/oven. I extracted the
cook top burners, then added 1.5" foam around the oven cavity,
then used the bottom broiler as a source for my heat and
smoke. It's not perfect, but well insulated. That's was important
to me since I hated dealing with up and down temps.
Well insulated smokers are big bucks. Not this one.
When I'm not smokin' fish, I'm smokin' pork ribs. Love those things.
