Oh and by the way... For anyone that doubted this design I would like to inform you how this performed for the first time in an unfinished state.
As far as draft goes (for those of you that thought that the exhaust being low and the smoke inlet being high would cause draft issues): The draft was so strong with the damper slid all the way open that the flame closest to the damper could not stand up straight because the wind coming through was so strong. Looking at the damper from the side all you could see is smoke rolling up to the bottom of the damper and immediately getting blown into the FB. It made that noise that fire makes when being blown on by a strong wind.
As far as temperature goes, I put a meat thermometer that only reads to 220 degrees F and within 20 seconds sitting on a rack was pegged out. And this is with a small 2-3 log fire. I would guess the temperature to be close to 350 or 400. Again with a small fire.
As far as smoke flow goes, the entire CC must fill with smoke before it can escape the exhaust. Which is exactly what happened. When the fire got going good and I shut all the doors it took a few minutes for the smoke to start coming out the exhaust pipe, when I opened a door to see what it looked like, all I could see was a tank full of smoke.
Side notes: The fire could easily be controlled with only the fire box damper. If I shut the damper all the way the fire choked down to embers, half way = half fire , all the way open = full blaze with strong draft. I do not have any exhaust damper yet, and may not need one if it keeps this up.
Also I enjoyed loading wood to the fire from the top instead of from the side like I am accustomed to doing with my double barrel smoker.