more details on the smoker please...
What you wanna know? It work ls very well. I designed a drawer type fire box (maybe should have patended) that is easy to load and doesn't waste heat adding etc. You baffle the incoming air by how far the drawer is open. Then a cook rack for smoking and a higher one for steaks, pizza, sides that require more heat.
It's been running for 10 years now and there's nothing I'd change except for making bottom sloped steeper to the drain.
The drawer is what really separates it from the rest. Totally awesome to use. According to hillbilly calculations, the firebox is massively undersized. I can easily maintain 225-250 on bottom rack and 300-400 on top depending on what I am cooking.