I live in the "Tri-Tip Capital of the World" so smoking is new to me. I grew up with BBQ defined by hamburgers and hotdogs, with the occasional Tri-Tip and about ten years ago, my parents got me a Lodge Sportsman Grill, which has been the primary grill I've used since. I've gotten pretty good with standard BBQ fair and indirect/direct cooking. A few months ago I decided to build an offset smoker after watching numerous seasons of Man Vs Food. I eyeballed the design based on a few pictures, drew it up in PlasmaCam and cut it out. It turns out some good food so I'm happy. Construction is 10 gauge cold rolled steel for the smoke chamber and firebox, expanded metal grills with 3/4 x 3/4x 1/8 angle edges sliding in 1 inch channel. Three inch diameter muffler tubing for exhaust and 1 1/4 angle for the legs rounds out the job. Below is build pictures and a few pictures of some meat. I have been using natural lump charcoal with Jack Daniels oak chips for smoke. Temp monitoring is a Maverick 732. I'm currently drawing up a second smoker, this time reverse flow, and a little bigger based off proportions from Feldon's calculator. Let me know what you guys think!