Beautiful masonry work. Wonderful choice of colors and textures. One question and one suggestion...
S: It appears the smoker grates go in at somewhat of an angle to clear the front door frame. The frame appears well attached with the bolts. I'd suggest notching the inner stiffener where the grates are so they readily slide in and out with wet meat on them. I find that one of the great advantages of a vertical smoker.
This is the second setup I've built, that being said. The first one I made did have the angle notched for the grates to slide. I had 3 problems with the 1st setup. 1 was that when sliding the grate would want to tilt forward if moved out too much. This could be prevented if I added another angle iron inside above the grate. 2nd was where I notched the first one I had air leaks and was losing enough smoke that I decided not to do the same to this one. 3rd was when pulling out the grates to mop it would leave a mess on the floor in front of the grill unless I put a pan down when I mopped the meats. I found it easier to just put a hole in the cap of a 16 oz water bottle and just spray the meats and let the drippings land on the water tray or the meat below inside the smoker.
Q: What's the 3/4" copper pipe in the pic with the veggies in the basket? Air inlet feed? Not for a gas burner to get the wood started?
When I built the Santa Maria grill I didn't put any ventilation holes in the concrete. So when I used it before adding the veneer stone it seemed the concrete breathed well enough that I didn't have an issue with air flow. Although once I finished the complete build I had issues in keeping a flame. So yes they are inlet feeds for air I needed to add to both sides of the grill to keep a good airflow.