Here’s mine from last thanksgiving. It 5’x6’ , bricked and used shaker screen for a grate. I rolled the 12 guage top and welded the ends on.

That’s nice!

Very nice!! I've always wanted to build one for doing whole hogs. You did a nice job on that lid assembly.

That’s a really nice design and setup

nice design..

Here’s another angle. It’s an old picture, the tress have grown up.

If I could figure out how to post pictures I would show you mine.
I built it about 10 years ago and have it on a trailer. It has 24 square feet of cooking rack, and is insulated with 1200 degree insulation on the cooking area.

By the way, I like your smoker and was going to build one kinda like it (just smaller) before I built the one I described.

Most common mistakes I see in homebuilt smokers:
Flat tops... drips can form anywhere and fall back on food.
Vents in the top of the box... same issue
Especially for hot smokers for salmon.

Reverse flow I built several years ago

Here is one my son and I built.