Hey guys, I'm new to the forum but not new to fabrication and BBQ/smoking meats. I am about to start the build of my new side fire smoker. I do have some questions to start with, and also if you have any tips or tricks, don't hesitate to share them. I work at a pipe fabrication shop and we had 2 pieces of 36" pipe that was getting scrapped so I claimed them. It will be 36" OD x .375 wall pipe, 6 ft cooking chamber and 2'-6" fire box. My plan is to do a double door setup door on the chamber with 2 slide out racks on each side (only because I wasn't sure if I could get away with a single door and not have any structural issues...I would rather have a single door) Fire box will also have a slide out rack for cooking directly over the heat when needed. I plan on putting a flat/warming area on the exterior of the hot box also. Questions: How big does the hole need to be between the firebox and cooking chamber? Also, when I weld the firebox to the cooking chamber, should the top of the fire box be about at the mid-line of the cooking chamber? Or should it be lower? What is the proper way to locate/place the firebox? Can I get away with a single door setup and not have any structural issues? I like the slide damper from BBQ Smoker Supply..BUT what is the proper way to determine what size damper I need? They offer a few different sizes and I don't want to weld one in that is either too small or too large. (example: http://www.bbqsmokersupply.com/index.php?main_page=product_info&cPath=3_22&products_id=77) is there a science to the smokestack pipe size and length, if so how do you determine that? Thanks in advance for any help, and remember this will be my first smoker build so if you see anything that looks off please don't hesitate to speak up. I am open to any advise/opinions. The pipe is getting cut right now and I should have it home in the next few days.