It’s a true commercial smoker 7ft tall, we move it around with a pallet jack. Unit was purchased from a butcher going out of business. Not sure of make n model off hand.
We ran 300+ lbs of sticks, brats and jerky saturday. Had smoker loaded up with 125lbs of sticks at 5:30 with temp of approx 100f. Got to 120 and flame went out. 2 hrs later, decided thermocouple must died and abandonded gas valve entirely and piped direct from a 100lb bottle with a manual regulator. Not ideal and not the safest. Got it done and to bed finally at 4 am. 50lbs of ring balogna the next day went way easier. Tempatures came up fairly close to the temp and smoke guide for rings I found on this site.
We need to get the gas valve and pilot corrected and reinstalled. Once we get back to that point, I’ll have questions on how to keep the low temp.