Wanted to get peoples thoughts on my build idea. I am using cardboard and tape right now to mock this up. I got my first welder for fathers day and have been dinking around with my other dinky rf I pasted together. Bought this one on CL for $100. 1. from the firebox angle the reverse flow from low point on firebox side to high point on other side. Idea is that heat from firebox is highest the closest to the firebox so keep that as far away as possible from the grates at that side and gradually get higher for best shot at even heat. 2. put a straight across steel pate above #1 that would end up being a couple inches from the grate. Idea is that this will be a double insulator so the meat is smoked and not cooked from the heat as much allowing for maximum smoke penetration. Kinda did this on super mini RF already using double walled fire vent pipe. Bad part is that I really wanted to put a water pan in there from time to time but I think I can build a slide out charring rack in the firebox and keep water there if wanted. 3. Cant find a great spot for the vent pipe. Make a 3/4" x 11" x about 16" piece and mount it to the firebox side of the smoker just above the firebox so you can still open the door. The idea is that I am anal and figured if I could spread out the smoke inlet / outlet across more evenly it would be best. Sending it out the back, what does that do for the food on the front left? It certainly will not be the same as other meat. I did calculations and the area is 123 cubic inches and the default flute is 106 CI. I think I will be ok. Should I make it taller to be safe / make sure I get good draw? Could this be the perfect build or how could it be improved or am I off kilter on this? I do not have a cutter so I kind of have one shot at this... P.S. anyone know where you can get a cheap thermostat to control a fan? I tried hooking up one that turns off at 250 and on at 220 for $20 but does not seem to work correctly.