Building a meat smoker
You will often want to smoke and/or cook at temps that reach 200 degrees. Season the inside of your smoker by getting it up to temp and adding wood to get a good smoke going. This will coat the inside of your smoker with a dark smoke colored film that will block out other odors. Again, get rid of any plastic. It will melt. Been there and done that.
I did not do a search, but we had a few threads a while ago about this project. Do a search and you'll find all kinds of information on this subject.
We got an old stove from one of those used appliance places that still worked, but was in such rough shape they gave it to us for free.
We took one of the burners from the rangetop and put it underneath the fridge where the compressor used to be. We cut a hole in the bottom of the main section right above where we mounted that burner, and used the dial from the stove to control that burner, and made a door to acces that section. That way, the smoke burner was seperate from the heat burner, and we don't have to open the main door to add wood chips.
We mounted one of the oven elements on the floor of the main smoker section to control the temperature. We reverse engineered the oven control to make it work, but I wouldn't reccomend that. It is just not sensitive enough.
The one problem with using an old stove is that you would need 220 available to run it.
I have heard good things about a controller from Mcmaster-Carr. Model number A319. The part number is 1760K71. I haven't researched them myself, but it supposedly goes for around $55.