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Make very sure you have a very well ventilated area as a solid fuel fire sucks oxygen from the surrounds and if too enclosed your staff might have an issue. Also be aware that these smokers are "low and slow" that is, low temperature and slow cooking. This is not the same as a charcoal grill etc. So plan ahead for the amount of time it will take to cook the required amount of food.
If you put a counter balance on the doors that should take care of any potential accidents should the door come down suddenly.