Greatly appreciate your input there. I take it you do run a BBQ smoker for events? Noted comments about insulating the thing, I take it you've found it difficult to keep up to heat in the wet and windy summertime?
Have booked up for food hygeine course, will call the council in due course about a license. Much would seem to rest on finding some good events to attend.
What I do want is to build something with a bit of WOW so I can get some interest generated by that. I guess I have to look closely at construction. And tailor the cooking to suit.
I presume it must be possible to do a hog roast in a BBQ smoker?