Hi Guys, Brand new to the forum, just joined because I visit the USA from the UK a couple of times a year and it seems to me there is a whole world of smoking & BBQ going on out there, and I want in! We don't seem geared up over here like you are over there for smoking,etc and you do the best meats in the world for flavour. I may not be able to just nip out to Lowes,etc and get stuff here like you can there so please excuse if I come back for a further explanation or alternative. I wand to build a smoker from scratch in the garden. I have unlimited space and aim to build a kitchen/ BBQ/Smoker at one end with fire pit and seating at the other, all under a roof with open sides.This is not to keep out of the heat as you do over there, but to be able to cook and enjoy sitting eating the spoils,while looking at the rain, as invariably happens over here. I have above average experience at masonry work with both stone, blocks and bricks and am an engineer by trade, so no stranger to welding and light steel construction. Given that information, my questions are:- A) What type off rig should I build and should it be all masonry or a steel structure decorated with stone? Horizontal or vertical? B) As I know zero about how these things work, has anyone any plans or designs they could offer? C) Can I do regular BBQing in one or should I build in my existing gas one alongside? D) Where can I find out how to prepare meats? what cuts? can I make my own rubs and how? E) How long to cook for? F) What type of wood will I need (As we do not have the diverse species of timber you have over there) and does the wood just smolder? is it made into shavings or thin strips?etc So there it is. Yes, I hear you say, this guy really does know Jack! So any help at all you can offer will be gratefully received and in the meantime, as I just got back from two weeks in Utah at 90 degrees, here it's down to 49 degrees and raining so as I just discovered this site, and I can't start the build yet, I'll start reading as much as I can within the pages here and await any response with baited breath. Thanks in advance, Paul.