I’m looking for some advice over the pond in England.
After travelling around America and Canada for 6 months a few years ago, and falling in love with your BBQ food, I built a horizontal offset wood smoker out of some oil drums with a lot of advice from this forum. Everything went well and I’ve had some great times with it, including a couple of hog roasts that fed our whole village (250+) people and has now turned into a yearly event. (Pics in my gallery.)
Anyway, the oil drums were not the best solution as they are really thin walled and lose a lot of heat and it means I am constantly monitoring the fire. I have insulated and tried other solutions, but I need a change from the oil drums.
It is almost impossible in the UK to get a decent sized propane tank. All of the tanks seems to be owned by the gas companies and when their lifetime is up, they get destroyed. I’ve lost count of the number of scrap merchants I have contacted, so I have given up as a non-starter.
I am toying with the idea of building a complete outside kitchen area (in brick), complete with open BBQ, pizza oven and a smoker. Got quite a bit of building experience, but I am not sure whether I should go for a vertical or a horizontal/reverse flow smoker?
I’ve been reading as many threads as I can in the Brick Smokers section, (absolutely love the vertical smoker by Wes and the horizontal smoker by DBGA) butI can’t find that much information regarding reverse flow brick smokers. Is there any advantage over just a standard horizontal smoker? Is there anything I should consider before planning/designing?
I don’t have an issue with a vertical smoker, other than the fact it would be nice to be able to do a whole hog again from time to time. But I could always fire the oil drum up for that.
Any advice is greatly appreciated.
All the best,
Edited by pottsm6 - 6/11/15 at 1:49am