Hello everyone, my name is Kevin and I've just this year gotten into really trying to smoke meat. I've found tons of very useful tips and info on this site. I have a little Brinkman barrel style charcoal grill that I use with a water pan over half and coals below that and meat on the other half. I know its not ideal but it has actually worked out really good so far. I've done spare ribs, brisket, country ribs, corned beef brisket, and a chuck roast on it and only problem I've had so far is getting too much salt in the seasonings/rubs I've used. I'm looking forward to trying new things and making the things I've already done even better.