My name is Darren Morgan and I live in Portland, OR. I cooked in restaurants for years and years but now keep it to myself and friends. I use a an old imperial kamado for most of smoking and I built a brick oven for pizzas and baking. I have a make shift rotisserie for rotisserieing and a little pit built on the side of my oven for straight grilling.
I have a buddy who's starting a restaurant and I am trying to help him get going. We need to build a pretty large smoker but his budget is shrinking rapidly. I have access to both kinds of food-grade steel barrels (sealed lids and removable) and access to a good welder (person) and a bit of scrap metal. I would optimally like to have a offset barrel for indirect smoking and the other that could be used as a grill as well.
I have looked pretty far now trying to find a good set of plans and have yet to find anything that envisions what I do. I am not tied to that design if anyone could offer advice on a better build. As most of my smoking is done on a small scale I am in need of someone with knowledge.
If anyone has any questions about brick ovens or the old kamados (I just refinished mine this summer and saved a bunch by not buying parts) or anything else please feel free to ask I'll try to answer the questions I can.