That was made by Brinkman and I got it at BassPro in Harrisburg.
However, I don't believe that Brinkman makes them any more. BassPro has one that appears to be a copy except being opposite hand made by
Horizon.
When I bought mine BassPro was a couple of hundred dollars less than anyone else--and by picking it up at the store I avoided shipping charges.
I love the third chamber and use that all the time. It stays about 75 degrees less than the second chamber which I hold at 225-250 for barbecue. I have an excellent
butcher and I will get whole hams and full slabs of bacon and put them in the third chamber--amazing results!
I have not yet done fish but want to--and that will allow me to do a lot more varieties of cheese since the temperatures are lower.
I can't use it in the winter because of thermal stratification---I did a 22 pound turkey for Thanksgiving a couple of years ago and it was done on top but not on the bottom
I am thinking about adding insulation to the outside of the second chamber to correct that problem.