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They have lots of products available for heat reg on smokers. The DIY method sounds much cooler though. They even have units for charcoal smokers that use a inducer fan to stoke the coals as needed.
The downside to your plan though is using gas to smoke. If you're doing a long smoke: 10-14 hours for a pork shoulder or a huge brisket, you'll get gas flavor in the meat.
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