Hi, I'm brand new here. I chose the user ahas because it means snake in Filipino. My wife is from there. I have been BBQing and smoking sausage for over 30 years, but you never learn it all. And, even with that much time stoking pitts I've learned a little just looking around here. I"m here to learn and share.
I usually BBQ on a pipe Pitt. The one I have now has a firebox, though I really prefer direct coals. Being from Texas I usually do brisket, but I also like to do Pork Ribs and chickens. I like mesquite wood and also use pecan and Live Oak. But on my present pitt I usually use charcoal and put a few mesquite chips on top of the coals every few minutes, like every time I turn and baste the meat.
Like was said here, low and slow is the way to go. I usually cook a 10 pound brisket about 8 hours at medium low heat. With the fire box system that's easy to do. With direct coals you have to watch it closely for awhile. Anyway, I'm sure I will get a lot out of this place and am looking forward to it.