Well, I'm a newbie here that's for sure. Went on over and did the Roll Call already, so figured I'd get to posting. I've got an older model Brinkmann Smoke N' Pit Professional that I acquired through a friend. Been really nice actually. I've never used the fire box. Truthfully, I didn't have a clue what it was for???? LOL! I thought it was a cute little baby grill on the side! Now, I'm beginning to understand what it's about, but still haven't perfected it nor used it. I do plan on doing so. Are there any tips as far as fire control, types of wood, etc for brisket and ribs on this bad boy? Anyone else familiar with the older Brinkmann Pros? The fire box isn't set lower like the newer ones. It's pretty much the same height as the bottom of the main grilling portion, except not as tall. Will this pose a problem for indirect heat, since it's a straight shot over to the right to where the meat is????