Temperature control is important. If you can't control it you will not get consistent results. If it's too hot or too cold outside and your smoker can't keep within desired parameters you won't get good results. Another thing to consider is humidity; I won't smoke fish if I know it's going to be drizzly, and damp; I just don't get a good product. I suppose you could build a smoker that could mitigate for too high of humidity but I've never tried to get that technical.

A simple box fed from the vent solves that problem. I used a juice can as a duct. Works perfectly. It doesn't show up in the photo but back.left of photo is a vent in the box, of the same size as the smoke inlet.

https://louisiana-grills.com/shop/grills/wood-pellet

I sure like mine. Idiot proof. Set it, and forget it.

ADC I was looking at the same ones you were just not sure if i want to pop on one of them. I might build one to play with at first then go for something like you and yukonal have shown I think. Not sure or maybe I will just do it. Thanks for all the info everyone.

Watch the black friday ads. I have seen some for $100 off... I think at Ace Hardware.

https://www.theblackfriday.com/ace-hardware-blackfriday.shtml - actually its a little smaller but I bet it would be big enough for my needs, maybe yours too?

I have a weber smoker.
I put my propane turkey burner under it and have a water pan and a wood pan just over the burner.
Works way better than using charcoal.
you can monitor the heat way better and works like a charm.
You could do this with a homemade box or small freezer chest very easy.

I have a Pit Boss smoker/grill and a master built smoker. Like them both but they are different. Cook on the Pit Boss very frequently, in good weather sometimes 2-4 times per week.

I have a Z Grill pellet grill. It is about half price of a Traeger grill. It works the same. It was $300 shipped to the house in Dec of 2018. I just put a chicken on it. With it set on smoke, it runs between 190 and 200 degrees. You are cooking with smoke with it. I do brisket and pork butts that you can cut with a fork, but you can't cold smoke on it the way it comes from the factory. I would bet all the pellet grills are the same pretty much. The box on top the smoker would help with cold smoking if the heat is down enough to not cook.
The reason most smokers are too hot to cold smoke in is because they have a single heat source for smoke and heat. A pellet grill works the same as a pellet or corn stove. There is an electric igniter that lights the pellets in a combustion box. Once up to a burning temp it shouts off, and the ignited pellets light the new one that are fed in with an auger. There is a fan blowing to help keep the burning. A Bradly has two heat sources, one to make smoke and one to heat the smoker. But what I saw is that makes twice as many to go out.

Here is a homemade job. It takes a lot to maintain proper temp and smoke but a lot of fun as well. It's definitely not a set it and forget it smoker. All charcoal, normally takes 2-3 bags depending on outside conditions It will cook two cases of butts at a time. Just smoked 14 turkeys Sunday on it. I need to do some work to it though, there is way to much air flow. There isn't any need for that many smoke stacks. However big you think you need one to be go bigger. If your any good and people know, you will be amazed how many people will want you to smoke meat for them

Traeger Wood Pellet are awesome smokers!

I'd recommend a pellet grill if not concern about cold smoking. Wife got me one for my birthday and I tell you it is a total game changer for cooking!

Look up ugly drum smoker. I was ready to buy a smoker in the $400-$500 range and my buddy talked me into the uds and I am very glad I did. Very efficient on charcoal with long burn times.

That is what I was referring to in my earlier post: That I would call a BBQ, ei. a slow cooker.
A "smoker" where I'm from is used to make things like sausage, jerky, smoked fish, hams, etc.. What do you call what I am describing?
Regardless, whatever you're cooking there looks mighty good!

I have built several large smokers.i cook alot of meat for alot of people.if was only cooking for my family and not alot I would go with a good Pellet smoker ,easy temp control, jmo