I've been smoking on my recently deceased (fire box is falling off) Char-something or other, for 8 or 9 years. Shopping for a new one lead me to this forum. I've learned a ton already and can't wait to set up my new one. Due to having 4 girls in dance and or cheerleading, I'm settling for an ok joe, which is still a step up from what I have been using. I generally do ribs (a lot), butts, and hams, with a little lump (easier to keep a consistent temp on my...POS) and a lot of blackjack oak from my yard. I've done fish, London broils, corned beef, rib roasts, and various birds but have never done a brisket. Looking forward to it and I think with all the hints in this forum, I should be able to tackle it. Thanks
