I use Ale Pales with blow off tubes for primary fermentation. I remove the rubber grommet where the air lock goes in the top of the bucket, drill the hole out larger and install spiggots in the lids, hook up some tubing, and drop it into a bucket of iodophor/water solution. Rarely use secondarys with my ales, but when I do I use carboys. Yes, I do have brewhaulers on them. I suppose as I get into more lagers, I'll be using them more frequently. I was going to go out and buy some 6 1/2 gallon carboys for primaries early on, so I could monitor/observe the fermentation, but realized after my first several batches that I was perfectly content with the ale pales and was no longer hovering over my fermenters like a momma bird waiting for her eggs to hatch. I became very patient, very quickly, so I trust that the yeasties are doing their thing and don't obsess over needing to see the process. I did make the chambers deep enough to accommodate either vessel however.
My original design was to build a door in the side of both chambers to slide the fermenters in, but I'm pretty tall and very strong, so heaving 5 gallons of wort up and over the side isn't a big deal. Maybe some day when I'm old and arthritic, I'll regret the design decision, but for now it won't be an issue. It's no different than loading 5 gallon ball locks into my keezer or than those who use chest freezers for their chambers. If I choose to, I will be able to pump the wort out of the BK directly into the fermenters already in the chambers if needed. That would cut out half of the work I suppose.
I plan on getting extra long temperature probes (prolly 10 footers) and drilling a small hole through the back walls, through the insulation side wall, and into the chambers. The temp. controllers will be located on the back wall above the chambers controlling the electrical outlets behind them. For my keezer, I tape the probe to the outside of the keg, cover it with insulation and it works great. I'm not sure how that method will work with Ale Pales, as they won't conduct temp. as well as stainless steel. I may just purchase waterproof probes and drop them into a small container of water to avoid short cycling of the fridge or heat sources due to temperature stratification. I'm open to suggestions on this topic as well, as this is my first stab at using fermentation chambers. Thanks guys!