I used a bungy cord set-up with Nonex seals so the doors stay tight and won't leak. 1/2" steel rods beveled into the top for hanging. Heavy duty racks from Sausagemaker.com, R30 insulation and Durock lined fire box. I drilled multiple 2-1/8" holes for air inlets and outlets and am using cork stoppers to fine tune airflow. We reversed the doors so that they can be insulated and stay light weight. We have only seasoned and cooked once but the results were outstanding. This weekend a few pork butts will get some smoke lovin'.
I am not a carpenter so let me know what you think.