The Cookshack smokers, even one like this that is 30 years old, are so well insulated, that it can even be used in the winter. When this picture was taken, we were smoking a brisket. The smoking takes 12 hours, so we usually run it overnight. Notice the snow on the ground.
The problem shown here is that the door does not seal quite right. Because of that, the smoke comes out around the door, and some of it condenses. The condensed smoke runs down the side and drips at the two front corners. Condensed smoke is black and sticky, and makes quite a nasty mess on the wooden deck. You can see the old towel that we put in front to catch the drips.
I think the solution is to fix the seal around the door. We bought a couple of oven gaskets from Home Depot Supply, and are still trying to figure out how to mount them between the frame and the door.
The photo above shows why it's important to use a stainless steel pan to hold the wood. The first wood pan was aluminum sheet, bent up on four sides. On the first smoke, hamburgers, it worked fine, but on the next one, a brisket for 12 hours, it melted into the element. Aluminum melts around 600 ° F, but stainless melts at well over 1000 ° F. Stainless is much safer.