First and foremost a huge hello to all the UK enthusiasts and members here and a thank you to Danny for the invitation. Up until a few days ago I was one of those individuals that simply browsed the topics and subjects here soaking up all the invaluable information provided and to help aid my own project. However and that said I've decided to become a member to thank everyone not only for the experience and help provided but to offer my congratulations on such a friendly and informative site. So on the subject of food then, who doesn't like a great feed but the thing I also enjoy the most is the preparation and forethought that goes into planning such a meal or event. I personally feel there's nothing more rewarding than seeing the smile or smiles on your guests faces on providing great quality and tasty food. When it comes to using a BBQ I'm certainly no expert and addition to that and smoking food I've no experience what so ever which is why I find myself here. I'm due to have my whole garden both front and back redeveloped and hoping to achieve that rustic look and feel whilst at the same time incorporating a brick built BBQ, rotisserie, off set brick smoker and a pizza oven. The plans have been drawn up and my father who's a bricklayer by trade is going to start the project within the first week of June. I've also purchased the BBQ equipment, the doors for the rotisserie, the smoker and shortly purchasing the pizza oven. With this in mind I don't mind admitting I'm feeling very excited about the whole project and am now wishing the weeks away so I can get underway. During the process I'll certainly take photos and post all accordingly to keep anyone that may pay an interest up to date with the process as it unfolds. What can I offer so far, below you'll find a few images of the doors I've purchased and if you'd like a list of the BBQ equipment feel free to ask. Second to that ask anything you'd like and I'll endeavour to answer. The door to the rotisserie. The door to the smoking section. And the four doors to access the smoked food itself. My best regards to all. Lee.