I spent over a year researching custom smokers and grills that would both be functional and look good in our yard. With the help of an architect friend, and a buddy that is a highly skilled concrete guy, we got to work this spring, and I'm thrilled with the result.
My first full run was for a Memorial Day party that included a 16lb packer brisket, 4 racks of ribs, an 8lb pork loin, 2 pork butts, burnt ends of brisket and pork, 7lbs of fresh kielbasa, and my signature smoked mac and cheese with bacon. Everything turned out fantastic. Not one morsel of meat was left over at the end of the day!