I've lived in Arizona since '66, been cooking on charcoal grills all my life and calling it barbecue. Then I got the best fathers day present ever, a Brinkman vertical water smoker, or "ECB". Since June I have smoked over 80 lbs of pork shoulder, 4 rack of pork ribs, several chickens, 1 sirloin tip roast, 1 beef brisket, the Thanksgiving Turkey, a ton of ABT's and a few stuffed mushrooms. Been making my own sauces too, now I know what barbecue really is. Plans are to build my own pit and permanently install it next to my charcoal grill island. So far, the beef has been disappointing but the pork and fowl has all turned out fabulous!
Jim Brill
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