Re: Need Advice
Well first do some backwards planning, in other words determine what types of larger meats and how much you will want to smoke, take into consideration the different ways to position meat on a smoker (i.e. I have converted an old refrigerator into a smoker that has more vertical area for smoking versus horizontal area. My rack dimensions are 18 inches wide by 15 deep and can hold 1 to 8 of them. I also can hang meats from the top of the smoker in smoke nets or bags. It also can use charcoal or electricity; it also is capable of smoking at very low temperatures (Cold Smoking) by using a Bradley smoke generator which is perfect for fish, cheese, jerky, and peanuts what ever requires low temps. There are pics of it here http://www.smokingmeatforums.com/viewtopic.php?t=106
So do some brain storming on what types of meat you might want to smoke in the future and research how to properly smoke the items and consider the volume of space required for different types and cuts of meat. This should get your wheels turning and give you an idea of the type you want to build.