I'm new here and have joined. I am from Scotland but moved to New Zealand with my wife and 3yo daughter last year. I've just taken possession of a 44 gallon (55gallonUS) drum barbecue that a mate of mine knocked together to my design. My wife (South African) and I love bbq (or braai to use her term) and cook outside all year if the weather is passable.
It is in horizontal orientation and I wanted the lid kept on. I'd like to use it to smoke a range of the wild food I shoot and catch down here on the West Coast of the South Island in NZ. This includes; venison, wild pork, trout, duck, goose and snapper.
I'd like to get some advice on how to go about setting it up for smoking or as a jerk oven. Also to maybe get some ideas for recipes, methods, smoking times and temperatures?