I've searched far and wide on this forum and I haven't been able to find what I should be able to expect for capacity on a reverse flow smoker. I have a freezer build thread on that page and find that it works well for cold smoking sausage and bacon and cooking sausage and bacon as well but now am looking to build a smoker for bbq. I have a 40 gallon tank about 17 3/4 inch inside diameter and 37 1/2 inch in length (not including the domes on the ends). I have looked at the calculators and other build threads on here and am confident I can fabricate a nice smoker out of it. Now I am wondering what the cooking capacity in bone in shoulders and or butts and picnics I should be expecting out of it. How closely would I be able to fit everything in? Is is reasonable to put 10 average sized butts in there?