Wow, I was just at S&F and looked at the brisket. They also have turkeys now getting ready for turkey day. Almost bought something but decided to wait. To answer Caroll, I soak the wood chips at least for a couple of hrs. and wrap them in foil then place on the heat element. Punch a few holes in the foil. Slow heat is usually better and long times are required. Many cuts that are smoked are some of the tougher cuts and need the longer times to get tender. Also with brisket I put it in a pan to cook in it's juices with open top for smoke flavor. If you can control the temp that helps. Some smokers have better heat controls. Much of the art of smoking is experimental and discovery is a big part of it. There is a forum on THS for outdoor cooking and gobs of info on the web. I am by no means an expert, just a back yard experimenter. Jan, any time. Would love to have you for dinner. Here is a link that might be useful: Cooking Outdoors

Don't forget to pack that laptop for the stay. We'll keep you in more stitches than Dr.Richard! ***** HA!!!!! No laptop here so I'll be going thru withdrawl from online reading and posting and the various e-mails I get. More than that I'll be missing the Rome, Italy tennis OPen but I will be home in time to see the French Open, tennis nit that I am. I do have my priorities. ( smile) And nope, I won't be tip toeing thru the tomatoes in the near future, if ever again. One of the four quad muscles I tore never came back to function after the repair so that knee buckles all the time, besides which I'll probably have to have surgery sometime for my severe spinal stenosis, but I don't even want to go there. LOL So it looks as though I'll be using this walker for the near future, whatever that means. So I'll just have to enjoy being kept in online stiches after I get home again and can read here and there. Of course Richard will have me in stiches, and I mean more than sutures, b'c he has a wicked sense of humor. LOL Off topic as can be but I'll give you one example. After the left new hip went in last June I lost both bowel and bladder function which has been attributred to my being diabetic and sensitivity to Morphine and similar. When I told him that it took five people to catheterize me, which I'm sure he already knew, he calmly ASAP said: consecutively or simultaneously. LOL Richard is a Master of repartee and I gave him a book on same. One in that book that I remember well was when someone asked Ghandi what he thought of Western Civilization he said he thought it would be a good idea. LOL And so it goes and I'm off now to take a last drive to look at the wildflowers I can see from the car. I know the coltsfoot and Hepatica are out and I have Bloodroot here at home that's out, but I was hoping to see some early Trilliums and possibly some wild Columbine, the latter of which I also have here at home but here it's not out yet. And then to start packing since tomorrow looks very busy indeed. Sigh. Carolyn

amcgeorge, In shoort yes. I do not fave my WSM anymore but yes you could do steaks on it. I presently have 3 BGE's and one other ceramic cooker and you can and I do steaks on them regularly. For planning purposes a Large BGE has the same grate size at a Weber 18.5 inch Kettle and the same size grate as my old WSM. Jeff

I agree with Sophie. The unit I was going to recommend would cost around $2k. Multiple units to meet your requirements would cost around the same. Can your space accommodate multiple items to meet your needs? A separate smoker, a separate grill and a separate oven?