Late arrival to this type of cooking

Discussion in 'Roll Call' started by the walrus, May 17, 2016.

  1. the walrus

    the walrus Newbie

    Hello Everyone, first let me start by saying how happy I am at finding this site and being allowed into the Smoking Meat Community.

    for that I Thank-You!

    As the title say's I am a very late arrival to this type of cooking... In Britain most peoples idea of a BBQ is sausage, burger, drumsticks, (mostly char-grilled) and almost always end with it raining! lol

    I actually come  from England, in fact Worcester Park in Surrey.

    So here's the crux of the matter...................... I want to build my very own BBQ/Smoker I've now got a bit more time on my hands,

    I thought to myself, what better hobby can a man have than to build his own outdoor oven and learn how to Provide Fantastic Food for Family and Friends!

    Guy's any help doing this will be very gratefully received.

    P.S I would like to make it from brick and concrete if possible.

    Peace & Love from over the pond.

    The Walrus..
  2. smokerjim

    smokerjim Meat Mopper

    welcome to site, lot's of great people with tons of knowledge, use the search bar on top of page and put in brick smokers, that's probably a good place to start. they are fun to build. any questions you have just ask and you will get some answers.  good luck
  3. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Walrus , Welcome to our "Family" and "Addiction"

    Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

    Please take time to look at the UK Smokers Forum,

    And introduce your self on the UK Roll Call

    We have had our 2nd UK Smokes weekend, where members attend and cooked over the weekend, dates and plans are already in place for 2016. Please use the link below to view the website.

    Smokin Monkey �
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Great to have you on board Walrus. There are a growing number of us this side of the pond and Steve has pointed you towards the UK specific area of the forum. The UK group is fully integrated into the whole forum and is seen by all members and many of our US colleagues are active contributors. We do, however try to tackle some of the challenges that are more specific to the UK and Ireland.

    A brick smoker is quite a permanent structure and so you need to clear on what you think you are going to be using it for. Do you know what you are likely to smoke? Hot or cold smoking or a mixture? Will it be something that you will only intend using as an oven or are you looking to grill on it too? It is important that you get your thoughts together at this early stage so that you can get the basic plans in your head. Sometimes a hybrid solution ends up being appropriate - where you use a combination of brick and commercial smoker components.

    Whatever ultimate design you end up using, if you are planning on cooking low and slow then having the ability to finely control the air flow over the firebox is going to be very important, and if you are looking at an offset style smoker then a flue that is in proportion to the size of the firebox is necessary to ensure that you get sufficient air draw through the smoker.

    Once you decide there are some good sizing tools available and we can point you in their direction.

  5. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum!

  7. the walrus

    the walrus Newbie

    Thanks Al

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