Commercial oven custom build for reverse flow smoker. Assistance needed!

[CavemanBBQ]

Hello everyone I hope you are all doing well!
Few days ago I had an idea to convert a commercial electric/gas oven into a reverse flow smoker. Today I bought one second hand in a mission to make one! Does anyone have any recommendations or experience in turning one of them into a smoker?
It's squarish with a lot of volume inside. Between the metal sheets lies an insulating layer of fiberglass if I'm not mistaken. I was wondering how large should the firebox be as well as the deflector plate for achieving the reverse flow.

The inside of the oven is 33.6"L x33.6"W x29.5"H
Here are some photos of the oven.

 

[JckDanls 07]

From builds I have seen here involving a cabinet reverse flow... The heat/smoke chambers run up the sides inside the inner and outer walls of the cabinet. They then dump back inside the chamber at the top of the cabinet... They then put the exhaust vents exiting down at the bottom of the chamber just above the floor of the cabinet...

So I'm thinking you will have to dismantle the interior to make those chambers run up from the firebox to the top inside the walls...

Try using the search feature for cabinet reverse flow builds...

 

[CavemanBBQ]

From builds I have seen here involving a cabinet reverse flow... The heat/smoke chambers run up the sides inside the inner and outer walls of the cabinet. They then dump back inside the chamber at the top of the cabinet... They then put the exhaust vents exiting down at the bottom of the chamber just above the floor of the cabinet...

So I'm thinking you will have to dismantle the interior to make those chambers run up from the firebox to the top inside the walls...

Try using the search feature for cabinet reverse flow builds...

Thanks for the help!
That's a whole new chapter for me to explore and my mind is already blowing by searching it a bit. I don't know if there's going to be a problem with the draft if I put the exhaust pipe near the bottom. I'll do some research on similar builds and will update!
Can't wait to get it set up, but better be patient and do it right from the first time.
Again, Thank you.

 

[CavemanBBQ]

So after 3 days of cleaning the oven and reading on the SMF I gained a better picture on how i'm going to do this. Still not 100% sure but there are some great minds in here, that might help me on the process. I saw lots of amazing builds from all of you! Lots of questions raised, especialy if I had to build one from the ground up, but I don't have any experience with metal works.
Anyhow! This is the internal of the oven now.

The cooking rack will be here.



The smoke stack is on the top left side with an opening below that used to be for the burners.

Now im thinking about the reverse flow scheme. My FB will be below the CC and run through the fake walls to the vary top of the CC. Lots of work to be made. I need your thoughts and experience on this one.



Alot of things going on here I hope this is feasable.

Thank you for your time assuming you came to the very end. :)

Much appreciated.