Since tabs brought up smokers for making [formal definition] BBQ, please note that the BarBChef doesn't do that, at all. For charcoal direct heat grilling, I'll stand by the BarBChef, but for slow smoking I'm a firm believer in technology: the
Bradley Smoker.
I know it's sacrilege for the sorts of people who have lots of space for oil drums and fire boxes and lots of time to slowly feed preheated charcoal and chunks of wood into said boxes. But the BS produces amazing BBQ, smoked pork butt, spare ribs, baby back ribs, rib roast, duck, chicken, salmon, pecans, etc. from the same amount of space as a dorm room fridge. If you don't believe me, come on over for dinner.
