that’s quite the contraption - seems like more than a barbecue, need a better word! Impressive.
This is your setup? Dayam.
She needs a name if she doesn’t have one. Hmmm…Big Bertha?
Her name is Portia… @LindaWhit
It’s often said things are always bigger in America.
I suspect most folk here in the UK, if they have a BBQ, have something like this. I used to have one but chucked it out a few years back as it never got used and it was taking up space in the shed. 
https://www.diy.com/departments/black-charcoal-bbq-d-330mm-h-430mm/5056840803467_BQ.prd
Texas Style!
Yup. Handmade for me in Texas-- with a little state of Texas for my exhaust cap!
Saw that!
Aw! How cute! 
I am not worthy. I am not worthy. I am not worthy.
Dayum…nice set up.
I have a question; on the British cooking shows they often seem to use the word BBQ when grilling; is there much of a BBQ, (as in smoking low and slow) in the UK?
I have a little electric smoker.
Was supposed to say “is there much of a BBQ culture in the UK?”
That’s really quite a rig there, but were it mine, it’s missing one crucial element: a sleeping chamber. I just know that if that cooker somehow ended up in my possession, Mrs. ricepad - who thinks I have too many already, while I think I need just one more - would kick me out of the house and I’d need someplace to unroll a sleeping bag!
I have curled up in the wood bin before.
There is a huge bbq community there and it has grown exponentially in the last 20 years including some very creative attempts at fusion and full utilization as well. Events like Meatopia have really exploded over there. There are even franchises like The Big Easy doing dumbed down fast food versions of American BBQ, too.
Nice!! Used to love to see the expressions on team’s faces when I picked up trophies using two WSMs against rigs like that 
You park that thang in nyc? Alternate side of the st parking must be tough
You can’t park it on the street.
After winning Brisket King of NYC, Rib King of NYC, Pig Island NYC and Village Voice Choice Eats people’s Choice Awards and besting every Aaron Franklin-trained pitmaster I have gone up against, I have forgotten most of the competitions. At this point I am not afraid of WSMs or much else. I just don’t mention it much. I never felt like the awards were important. The food speaks for itself.
I have had great food cooked over cinder blocks and swapped late night tales with Ed Mitchell. It’s the cook, not the cooker. I hope you know that by now.
I have used a WSM for a while, but it doesn’t get near as much use. as it ought. The kettle is just easier. The WSM is hard to feed, and no matter what sort of fire and fuel I use, it always needs a feed after about 7-8 hours. If I clean the grates it still looks close to new. I have posted it for sale on Craigslist before, at a lowball price, and had no nibbles.
