First post here, i am not new to grilling or jerky making, but i am looking to build a smokehouse for making jerky and bolona etc. However, don't know much about it. I have seen a couple different types of smokers. One where the fire is built in the base and the other where the fire is external and the smoke is carried in vis a duct of some sort. I am planning to build this on my back porch patio. Looking for a little guideance on what to build. Noting very big, just a reach-in type.