@Wookee Sometimes I miss my old smoker. It rotted through on the bottom of the firebox after 20 years, and unfortunately, the guy who built it had attached two of the legs there - so it kind of fell over. It was big enough to do 20 lbs of chicken leg quarters in a single batch, if I wanted to turn them several times. With 10 lbs, it was “fire it up, set the dampers, and come back in two hours to perfect bird.” I never tried a brisket in it because the local stores never had one that I would have brought home voluntarily; they were always more than half fat. Now I use a Weber, and I get decent results with two racks of ribs at a time, with pecan chunks between the briquet baskets to provide the smoke.
Two more racks of ribs went on the Weber at a little before 2PM, and came off smoked and done to perfection at about 4:30. Fall-off-the-bone tender with that good pecan-smoke flavor, extra juicy; perfect. Dinner was served, the bones are in the trash, and the extra slab cuts are in a zip-lock bag in the fridge. that’ll be several days’ worth of scattered lunch and dinner portions.
Several friends swear by their fancy smoker cabinets, but I get better results routinely with this kettle grill. It’s all in knowing exactly how to use the equipment.