Got you all beat!

Here's my new grill/cooker which is presently on transit from the west coast...

It's from a new ceramic cooker company komodokamado.



Pork Butt, Brisket, Ribs cooked low and slow overnight on a single load of coals, Steaks seared at 600+ degrees, perfect brick oven pizzas.

Simple and precise temperature control and low airflow through the cooker means the food doesn't dry out...

It may not be convenient as propane/gas.. but cooks much better and a whle lot prettier