I've been playing around with a Professional Char-Griller with a side pot for several years. Finally wore out the last one and got another. As I write I am smoking a 9 lb USDA Choice Angus Brisket flat with mesquite. I have posted some of my stuff on fb but did not know about your web site. I'm looking forward to learning as much as I can from the "seasoned" smokers and grillers here. As of this minute my brisket has been going for 5:25 and I just added a layer of bacon.
I smoke everything in Greer, SC. My butcher is begging for some burnt ends from this one. Hope I don't disappoint him.