I agree. I just posted to Mimi too with an even simpler approach. This should turn up soon. Really, smoking is maybe 80 percent technique and 20 percent equipment. The better smokers are a lot easier to control, but you can get real good meat on simple too with more effort and attention.
I am not too sure how easy it might be to scrounge stuff in Uganda. With all the military stuff around there ought to be lots of discarded stuff - need to check that it is safe though.
PS: Here is a copy of my other post.
To start from nothing: See the diagram. A smoker can be any enclosed space with
1. A way to control air inlet,
2. A grill or basket to hold burning charcoal or wood (charcoal is better) with air supply,
3. A grill for the meat over the charcoal, and
4. A smoke stack to vent the smoke.
Look around for a 5 to 10 gallon metal can or metal box. Get a top if it does not have one. Be sure to clean it out REAL WELL l if it has had anything like chemicals, paint, or something else inside. Put some wood or charcoal inside and burn it thoroughly.
Look around junk yards to find something for a charcoal grill and meat grill that will fit in the can or box. It should be at least 11 or 12 inches in diameter or anything bigger. You figure a way to hold the charcoal grate above the air hole, a way to hold the meat 3 inches or so over charcoal, a top or side you can remove, and a stack.
Smoking is 80 percent technique and 20 percent equipment. Make something and get started. Keep a record of your work. Simple homemade smokers can turn out great meat. They just take more attention and adjustments. Learning about rubs, sauces, and meat prep are from experience.
See my simple diagram. Ask me questions if you want. I've been to Nigeria, mountains of Venezuela, Taiwan, and other places where grilling is done. You can sure do it too.
Edited by Workedtheworld - 10/20/15 at 8:09pm