Gasman,
I built one in 2015, will try to get pictures resized and posted. A couple things I have learned, I use a propane burner from my turkey fryer for a heat source, my interior dimensions are 30x30 so I have plenty of clearance for a burner that size. I used heat registers for vents, two small ones on each side at the bottom and one standard size one just above my top door, it drafts very well. I insulated mine with 1 1/2inch rigid foam insulation, once I get the heat stabilized with the burner it is very easy to maintain a constant temp. I keep my temp below 220 and use both an iGrill (handy product that has both meat probes and an ambient temp probe) as well as a thermometer in the top vent to watch my temps. I ran a couple pans of hickory and mesquite chunks to season mine and then just started smoking.
