Jim said:
"The meat should not fall off the bone. There should be a perfect teeth outline with every bite. This is not backyard BBQ, this is competition BBQ"
BINGO!!!
Here's our smoker. I built this thing a couple months ago. The entire cooking chamber and firebox are made of 1/4 inch diamond plate (we prefer the heat retention qualities of thick steel - takes a little longer to heat up, but but once hot, is very stable). All the metal is bought from the scrapyard at 20 cents/pound, hence the rusty metal and the orange legs. The inside was ground clean, but after the first use, it gets an incredibly thick coating of grease. The smoker weighs about 550 pounds (notice the lifting tabs on the side? We couldn't get it off the welding table otherwise).
The cooking chamber is 20 x 36, and from the grate to the top is 26". It is pictured with one rack, but two more are in the works, to have a total of 3 layers for ribs, chicken or jerky. The smokebox is 16 x 16 x 20. We burn a combination of whole firewood, lump charcoal, and charcoal briquettes, just whatever is most handy. Ours is set up as a reverse flow style (see the link further down), and drafts excellently, pulling plenty of air in for a nice fire. This shape does an amazing job of pulling air through, and we usually block most of the chimney (limiting the air exiting the chimney adjusts the draft flowing through, and thus, the temp). We even boil coffee on the top of the smokebox. We can put 6 10 pound or bigger Boston Butts on the pictured rack alone.
Here's the link of the different types of smokers.
https://www.thesmokering.com/forum/viewtopic.php?t=20771
Ignore the industrial steps and other crap in the background. Those are slated to go on a playground we are going to build.
Don't know what the camera did to the left side of the picture. Looks like rust, but its not.