for BBQ...Vertical Smoker or Side Pit style?

....or other BBQ enthusiasts.

I use a shitty little bullet smoker. The smoker isn't as important as what you put into it or the person tending it. I have made loads and loads of mouthwatering brisket, ribs, etc. in the little thing. I am gonna do a brisket and maybe ribs too on Saturday. This will be a bit of a challenge as it's only supposed to get up to 72 or so that day. I am equal to the task, I think. It's a lot easier to use such a smoker on hot, sunny days when you can be sure to keep the temperature of the smoker above 180°. With brisket, the temperature of the meat really needs to be at 180° for as long as possible. I like to give'r at least 10 hours.

I found the old postings here.

Absolutly, hands down, Scutt's BBQ can throw down with the best of 'em. He's a goddamn meat master!

My rule is to always entrust the grill duties to the guy with the largest gut. This always produces good results. I was raised in a vegetarian household. I suck at grilling.

Well, for the record, I use a cool little vertical smoker that uses propane for the heat source. It's got a wood box and a water pan at the bottom.

Set the temp, add wood and leave it alone. About every hour I add more wood, and check the water pan.