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One thing you can count on is that the smoke and heat will move differently than you plan. Generally it is going to follow the highest-elevation path of least resistance to the chimney. Some of that heat and smoke needs to mingle around your meat. However, too much smoke without enough heat could cause condensation of smoke-nastiness on your meat giving it an off flavor. It is a delicate balance. You need your design to be somewhat adaptable, which is more challenging with brick and mortar. Many of the mass-produced metal off-set smokers require mods to get them to work right. The better ones have been refined over time to get the smoke/heat correctly distributed evenly through the smoking chamber.
Basically, you might need to provide the ability to add baffles to direct the smoke/heat where you want it to go. Also an adjustable chimney to pull the smoke at the right elevation from within the smoke box. Or you can keep building them and tearing them down till you get it right.
Cool project.
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