I have quite a few buddies who do an amazing job at smoking meats, and I have always just kind of been part of the finished product, or I guess you could call it, "shoving my face full of their delicious briskets, shoulders, etc."
I want to be the guy cooking a great meal for everyone else for a change. I bartered a little concrete work with one friend, in agreement that he has to take me under his smoking wing, and tell me his secrets/tricks to get me rolling along.
I just picked up a chargriller with a side chamber. It has some really nice mods done to it, including the coal tray raised up to allow for more airflow, a really nice baffle plate in the grill itself, dryer duct to lower the stack, and two new thermometers in the hood, that are dead on. Well seasoned, and ready to go.
So, I joined up here to soak up all the info that I can from you guys/gals. I'm off to explore the site!