Anything you can offer would be a great help. I only fire my pit up a few times a year and do a full load each time. What is not eaten same day goes in the freezer.
And makes for some quick meals.
MiddleAGE Deer: we also prefer charcoal/wood for all our grilling. I have both the smoker and Charcoal Grill. While I only fire up the smoke n pit a few times a year we use the grill often. For steaks, pork steaks I also sometime will grill turkey also.
I forgot to add, that you can smoke on a Grill if you c an hold the temp around 200-250 degrees.
The cheap grill I bought at walmart 2 yrs ago allows wm to drop the firebox low enough and by closing down the vents I can smoke meats with it when I don't want to do a Brisket large pork roast and Turkey all at once.
the beauty of smoking meats and barbeque is you don't need expensive or fancy equipment to do it.
I must confess, my wife is the cook. She makes all the rubs and brines,I'm just the fireman.
Though it is a constant learning experience to maintain temperature for optimum results.
And I enjoy that.
Edited by JD DANNELS, May 15, 2011 - 01:51 PM.