Found this forum, lots of interesting stuff . . . . . Let me start off with saying, I've never owned a smoker, but love going to BBQ restaurants. I decided earlier this summer that I wanted to build myself a smoker, in order to enjoy some "Q" at home - more so than the gas grill can provide. I am "farily" handy but have never tackled something like this exactly. I searched the net, and looked at several pictures - (I'm too "frugal" to actually buy some plans). I'd like to build a reverse flow smoker, similar to what I've seen on the Lang or similar webiste. Here is what I have so far . . . . I had an old air compressor tank laying around, along with some various pieces of scrap. The air tank is ~16" diameter, by ~38" long. The wall thickness is 3/16". I bought some 5/16" plate and cut it up to form a fire box that is basically a 16" cube. I'm somewhat "stuck" now on how high to make the reverse flow plate off the bottom, but under the food grates. Also, how far down into the box should I put the chimney? I've seen some pics where the chimney is cut flat or flush with the food grate, and others where a fishmouth is cut into the side of the chimney just higher than the grate. Then, I read today, someone suggested a smallish smoker like this could not be made into a reverse flow, and should be left as a standard flow smoker - why is this? I assumed that the reverse flow was a superior design - at least it sounded better to my, albiet un-smoker-educated, way of thinking anyway? Any help would be appreciated, I'm going to try and get this thing finished over the next couple of weekends. I still need to get legs, wheels, and some thermometers for it too. Thanks in advance for any insight, and wish me luck on my first "smoke"!