Hi all, I am getting ready to start improving my old horizontal SFB smoker and need some help. I am going with the duct from the fire box opening to the other side of smoke chamber design so heat can radiate from the steel duct to the meat and smoke gets to the meat from the end of the duct. I need to know what gauge steel to use for the duct and how far from the end of the smoke chamber does it need to stop? Also with the design does the smoke stack still need to extend all the way to the cooking grate? I know I will need to move it to the firebox side of the smoke chamber.