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How many of you have built in place brick smoking pits or wood/gas fired grills? Or a good smoker?
I like slow smoked (over a wood fire) BBQ and I also like both charcoal and gas grilling (this is not intended to be a discussion of the differences, but if you don't know the difference we can cover that, too).
I have a small "water" smoker (the 16" cylinder you operate with charcoal and wood chuncks in the bottom, a pan of water in the middle and cooking gills aboove that) that does ok for a few slabs of ribs, a picnic or boston butt or various foul, but not really good enough for a brisket and certainly not up for a pig or a cabrito. I also have the small (14") Old Smoky (that's a charcoal grill from Houston, for those that don't know) and a cheap gas grill. So I'm looking to upgrade.
Considering some of the fine well made smokers out there like Yoder or Klose. Also kicking around the idea of brick pit or even making my own smoker (I have a welder and can use it reasonably well). Nothing huge, but I'd like to be able smoke a couple of good sized packer cut briskets or a half dozen chickens from time to time.
What do you have? What do love about it? What do you hate about it? How do you use it? What would you change if you could?