I'm trying to dispell all doubt.

It reminds me of this.....

Stephensons Rocket....

http://forums.pelicanparts.com/uploa...1131193235.jpg

Nope not giving up on the Green Egg....I'm not done experimenting with it. Right now my attention is on the fancy schmancy one...

The Green Egg does have some drawbacks..it's difficult to refuel the thing in mid cook...after 18 hours or so...it's difficult to clean out the ash..pain in the U know what, it has limited capacity..which is OK for me, and when using chunk wood for fuel the thing really blazes up.

The advantages are it's heat retention capability and low fuel consumption,

Heat retention is the key here...heat stability is what creats the great Q...

The new unit turns out to easy to clean pull out the Ash Tray and Empty...and I lined the bottom of the Drum with foil for ease of cleaning...the thing hold heat like a charm...

I would say if your serious about BBQ then by all means buy one like the one I bought..(there are various mfgs.) The unit I bought is very solid and is of Proffessional Cook quality...no mamby pamby flimsy construction...that U find at Home Depot or even BBQ Galore...

Brisket at 225. You're killing me, Tabs. Not much in this world compares to a slow-smoked brisket. Damn...

I got Baby Backs and a Standing Rib Roast to do...it's calling me... TABS come and fire me up....

I went down yesterday and bought a bunch of differnet types of Harwoods to cook with (2 cubic ft ea)...Apple, Maple, Pecan, Plum and a 40 lb bag of Mesquite Lump Charcoal... for $50....