Not refrigerated but they are insulated then it goes into a cold plate.
If you are serving pasturized beer (generic mass produced stuff) you might be able to get away with that. If you are serving homebrew then it might give some off flavors as the warm beer waiting in the line for you next bbq goes "off" in flavor. They make a system with two ducts, one inside the other, with the first one being a supply with the beer lines in it, and the second one being a return going back to the fridge. A blower moves the air through the system.
Ok, I'll give out the big secret. The smoker is an original Oklahoma Joe. I think that Brinkman is selling them now. I Googled it and there are several differant stories but it is a killer smoker. the vertical section looks a lot like the one in Whale4's second picture.
That Oklahoma was one of my wifes flea market finds. The guy was asking $75 bucks and she got it for $50. When this thing originally sold new it was over $500 bucks and there's not a thing wrong with it. She has a gift of finding cool stuff. She found a 12 gauge shot gun for me one time and got the guy down to $25 bucks on it. Best shooting gun I have.
That looks like it would be perfect for me. Now I just need to keep an eye on craigs list or something. My only question is, can I extend the smoke stack? I would assume you could, I'd like it to be about 8 feet in the air to clear the top of the pergola.