OK, just brought home my new smoker. My nephew in Iowa City built it (hence the name "Hawkeye Special" - he thought a guy from Alabama ought to have that ) The smoke box is 48" high x about 22" wide and deep. Contruction is of 14 ga bent steel for the box, 12 ga for the top and door and 1/4" plate for bottom. There are 4 adjustable, food grade, stainless steel shelves not including the bottom one. It uses a 35,000 BTU, low pressure, burner called "the Big Burtha". It is removable from the bottom and has a click auto start . Test runs in warm temps (above 40) it's temp range is steady 190 to about 400 degrees. There are two doors, one to access the smoke box, one to get to the water pan, wood box and burner. There are clasps to seal the doors shut. It has wheels and a handle to help move this pig if needed . There is a flip down shelf off one side to have a place to set things like tongs, thermometers etc. I still have to put the dial thermometers in and season it...but plan to do a butt this weekend . Comments and hints are welcome...I know there are some things to fine tune - he built one for himself as well and has been pretty successful using it. I think it is pretty good comparing it to the build of many of the cheaper store bought units...he is even thinking of building some of these for sale...any idea what it would be worth?