The attachment (to the left of the smoker) is the Big Kahuna from Smoke Daddy - it truly is amazing - true cold smoke no heat - combined with your awesome fully stainless insulated perfect size smoker (SmokinTex Model 1400), I have created the super smoker. Today I will cold smoke 30 lb. sea salts for our steaks, 20 lbs. of butter for our smoked herb compound butter and 15 lbs. Maytag blue cheese for our smoked blue cheese (all with pure cold smoke). Then tomorrow I will take the Big Kahuna off - cap the pipe and use your thermal barrier (cold smoke plate) to cold smoke our Berkshire pork bologna for an hour. Then remove the barrier, add some more wood and cook the bologna to 148F at 185F slowly. The shelf is new and keeps the unit under my hood system.  Fully insulated and cleanable shelf.  Also added deflectors on the deep fryers below to deter the heat from the smoker as well. For the restaurants we own 2 - BIN112 is my baby 6.5 years old and the other is The Strip Club 104 a steak house almost 3 years old and a beast.