Any BBQers out there?

[Gasturbine]

Just looked that thing up. The thin walls still work ok? After seeing it, I think I can build one with some sheet metal and one of their Smokey Joe grills, probably will try it in March during Spring Break.

Yes, it is thin walled, but 100% porcelain coated. Mine is over 10 years old...not one spot of rust.

Little different concept than the Green Egg I once had...the Weber simply smokes/heats from below. You control the burn rate and everything simply goes up.

The Green Egg uses thermal retention. Lifting the lid too much on it will result in varying temps.

[Gasturbine]

I'm telling you. Big green egg. That's all you need. It does everything.

I had one, and it indeed worked well, but I am not a fan of thermal retentive smokers. Plus they are expensive, heavy, and fragile.

But, to each their own...as long as you are smokin'! :)

[einhander]

I did a butterflied chicken the other night. Lots of salt, some lime, finished with tobasco. Simple. Delicious. Didn't get any pictures though. Indirect heat is key.