reverse flow question

Not sure but I can't wait to see it!

I've owned and cooked with Bubba Grills' reverse flow smokers, and I currently own and use a large Lang.

I would suggest to you that putting the exhaust at grate level is a mistake, especially on a reverse flow. The #1 key to this working is that heat rises, and you want your exhaust at the highest point and the hottest point on your smoker, that is at the highest point and as close to the fire box as possible. By doing this you've created a smooth air-flow to/through the exhaust which basically draws the smoke to it.

look to bubbagrills.net and pigroast.com for examples.

They are (about 18 inches). See PM I just sent you. I'm not sure how effective a baffle will be for you in this design...

Lake Dog is correct about keeping your stack high and getting it as far away from the fire box as possible. As far as stack height, you need to use a pit calculator to determine the weight. There are many factors that go into the calculation so using the calculator is the best thing. It also will give you the other calcs you will need for your build. Here is a link to a calculator. http://www.smokerbuilder.com/pitcalc/

You will get a much more even temp with reverse flow vs traditional. My reverse flow offset is 72x30 and have a 4 degree difference over the 72". That's pretty good.

It all depends on the overall dimensions of your overall pit. Are you planning on using a tank or a large tube and weld the end on. I also will send you a private message with other information.

I built my own reverse flow smoker out of a 250 gallon propane tank ( 30" diameter x 84" long) . You need to use the reverse flow calculator that you can find online. This will tell you how big your fire box, opening into pit from fire box , air intake and size / length of smoke stack. All this is a factor and draft of the pit. I put my smoke stack at height of first rack in the pit. I read many of threads on smoke stacks at cooking surface . I had only 5-10 degree side to side but I was getting a 50-70 degree difference from top to bottom rack. The heat was being trapped in the pit since the stack was to far into pit. I cut the stack off in the pit and now get 10-15 degree difference from top to bottom. Big difference. Also I used 1/4 inch steel for reverse flow plate which distributes the heat evenly. I have had several different pits but now I have a reverse flow. I will never use anything else. I can't believe how much more flavor in the meat due to a clean burning pit with lots of blue smoke.

The reverse flow is meant to have the firebox on the side in order to have heat/smoke travel under plate to get a even heat through the pit and draw smoke through the meat. Here is how I cut and made my reverse flow smoker