I think this solves a lot of the issues people have posted with this smoker. I have even heat throughout the cooking chamber and no flame at all in chamber as well. Draw pipe was moved to fire box side. 1/8th in steel plate 12" wide was used for smoke chamber along tank bottom in two pieces. Front or fire box end is shorter and welded in place to fire box inlet. Second longer piece is able to slide open from rear of tank to allow more heat into rear of tank allowing equal temp front rear. Baffles rest on angle iron rails welded to inside tank. This simply allows the smoke to be pulled under meat in seperate chamber by draw pipe, then up into tank from rear opening and across cooking chamber and out. This also helps to cool the smoke as well as filter heavy smoke film from meat. Also welded fire box to tank. Havent used it yet but reverse smokers are all I use and feel they work better and are much easier to maintain even heat.