I haven’t built one but most of the builds I’ve seen are reverse flow - center feed - designs. Your firebox throat is in the center and directly above it you have your baffle plate which is open at the far right and left ends. You put a single stack in the center. Heat and smoke go into the CC below the baffle plate and go right and left around the plate. Then back over the meat and up the stack. You get a lot of radiant heat off the baffle and good smoke coverage across your meat. Do a search here for center feed smokers. There are some really comprehensive write ups.
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