New guy here (my next post will be in roll call to do an intro). I am going to do a horizonal build from stainless steel drums. I plan on using the design below. I have been googling other designs and they all look pretty much like this. I do like the idea of the exhaust in the lower portion of the smoker. My thoughts are that the smoke will remain in the upper part and won't go out until it is saturated in the area of the meat.
My questions are:
What diameter flue from the smoke box to the smoker?
What diameter exhaust?
Should I make the flues flush with the bottom of the smoker so any juice will run down into the fire box?
I plan on taking pictures of the step by step to help out with my success/failures during the build.