I am planning to build a smoke box. My thoughts are to build a 2'x2' box approximately 4' high in the cooking chamber (CC). The fire box (FB) below that would be 2'x2'x2'. I would line the interior of CC with 1/4" plywood, and the FB with sheet metal or unglazed tile. The exterior would be clad with western cedar fence pickets. Exterior would be rubbed or sprayed with linseed oil. Roof probably simple slope with sheet metal protection. Questions: where can I find data on vent sizing? Is propane or electric preferred for something like this? What materials are safe for sealing bad craftsmanship on the interior? My intended use is sausage, jerky, fish, bacon, and maybe try cheese. If I can't keep a low temperature. I will install a vent to connect a remote FB. Like I said in title, this is a concept. It is my first build. I appreciate any critique and/or help you have to offer.