I copied part of my introduction to give everyone a little background. I have been smoking food for about 6 years. I started with and still have my Green Mountain Grill. I wanted something a little bigger a few years later to process all of my deer meat (sticks, muscle jerky, sausage, and bacon) but also be able to do larger cooks. I ended getting and 1950’s Hotpoint refrigerator that I converted into a smoker (smoke daddy for smoke source, electric heating element, and digital controller). I like my fridge smoker, but it doesn’t produce the finished product that I would like. Don’t get me wrong it tastes good and I get great reviews, but know it can be much better. I will continue to use my fridge for all of my deer meat, but I plan on getting a RF made by a local guy that has made a lot of smokers. I would do it myself but do not have the time, tools, or skills to do the job. I met with him and he looked at one he built about 10 years ago. It looked great but he said we could customize it however we wanted (he said there were things he would change even if I wanted the same one). I am attaching a few pictures of the one he made 10 years ago as well as a drawing that I made but looks like a 4 year old created with its dimensions. The dimensions shown represent the current smoker he has outside. So here is what I want to accomplish… Reverse Flow Hold up to 10 pork butts or pull out the top rack and do a small/med pig/hog. (At least 4 or more times a year I get asked to cook for graduations and parties). Possibly be on a trailer (My wife’s idea) Changes to make to his current design… Make it 8” deeper Make it 10” taller Make it 10” wider Increase fire box size if needed Concerns… The distance between the bottom rack and bottom plate is only one inch. I think it should be at least 3 inches from what I have read on here? That is part of the reason for the 10” increase in height (some of those inches would allow for a larger gap). The dual stacks are 3ft tall. Does that sound about right? The grates he made at the time were stainless steel. I was thinking more along the lines of expanded steel, and he agreed? The firebox has 2 openings with a slider. When wide opening each opening is 3.75”x 7.5”. Does that sound about right? What about the drippings? Do you just let them fall onto the bottom plate, or build in some sort of drain? What would you do to improve upon this design? What am I missing? The gentleman building this told me to put together some designs, and was happy to work with and make whatever I wanted. Any help would be appreciated!!!