No apps please.  I've got enough apps in my life.  No offense to Amir, I'm sure it's a wonderful product with even better software.  
 

I think bbq and smoking should be as primitive as you're comfortable with.  Start with charcoal work down to wood, and then different types of wood.  Other than that the only other thing you need is fire and a dead animal.  

If we keep adding apps and electricity, we might as well stay in the house and have the wife cook it on the stove.  

We love to bbq and smoke on fire because it's not cooking.  It's a DIY project where you get to eat meat when you finish. 

Exactly. This is the same reason I want to get away from my grill and dig a hole in the back yard to cook over an open fire like a caveman

I can appreciate that. When I lived out in the country a while ago we had a big fire pit in the back yard... loved having a roaring fire at night & nice glass of wine, making smores and stuff like that. There is something primal about sitting by the fire.
Read an article by a psychologist said that TV's have replaced the fire... hmmm?

Ive tried to explain this to designers and builders before when they want to still make the fireplace the focal point of the room. I ask them when was the last time they sat around and just watched the fire in a fireplace

 Ya know what else I want to do this year.   

Make my own venison jerky in a smoker.  


Never made jerky before.

I have a fantastic secret that I am happy to share.
Look up
http://www.santacruzchili.com/

I've been going here for years. Order 1 part "Chicken Spice" and one part "Smoked Paprika." I can't eat chicken without it, and I've successfully used it on all kinds/cuts of meat.
We also like to finish with a hot sauce.

So, here's the recipie: take your meat, and splash an acid like lime juice or lemon juice. Then liberally cover the meat with the rub. Let it sit for a bit. Just before it goes on the (wood/charcoal) grill (NOT outdoor gas powered oven) spray a little olive oil. Sear, flip, sear, flip, cook, flip finish. As it's finishing pour your favorite hot sauce- we use Aardvark, Frank's wing sauce, whatever. Let it sit for the last few minutes on the grill, and then don't add any more as it's resting. You'll love it. I promise!!!!

One other thing (yes I'm a grill geek- you have no idea).
An alternative to the Big Green Egg is:

http://primogrill.com/

We have a client/partner that sells, among other things, them. They are freakin' cool!

Here's their site:

http://outdoorkitchensnw.com/

Now I have a propane BBQ, charcoal BBQ and smoker. A real pizza (brick) oven is something that I want but don't have yet.

BBQ is a food, not an appliance.

dude that is hilarious! I literally LOLd

Yesterday I grilled nachos....Today, my first grilled pizza.  For those who are interested in doing a pizza.  You don't need a pizza stone.  Believe it or not, the pizza dough won't fall through the grates.  Pizza is ugly as hell, but tasted fantastic.


 

Jesus ur grilling was that bad huh. Lol

Yoder smokers makes a sick pellet grill. The ys640.
[Link: yodersmokers.com]

Mad hunky makes sick rubs and brine.
http://www.madhunkymeats.com/

Tatonka dust is the bomb.
[Link: owensbbq.com]

Head country championship seasoning is great.
[Link: bigpoppasmokers.com]

A great listing of award winning seasonings.
[Link: bigpoppasmokers.com]

For hickory pellets
[Link: bigpoppasmokers.com]

For the best smoker box made. Get the pellet smoker version.
[Link: amazenproducts.com]

For a mans man way to pull pork with one of your cordless drills. Thing is badass. Watch videos.
http://www.porkpuller.com/

For a great grilling forum.
[Link: smoked-meat.com]

This Taylor thermometer kicks ass
[Link: taylorusa.com]

How to cook a pulled pork like a boss.
[Link: main.kitchendaily.com]

Nothing like smoked hickory bacon.    I fire up my propane grill.   Load that smoker box with hickory pellets.  Get it smoking and slow cook it for 4-5 hours.  Of man.  Just use the thick cut stuff from Walmart. It's like 3/8 thick a slice and stacked on its side not like the layered packs.

Like the first pic? That's how's self clean a grill

Ok, so I spent my weekend playing with fire and meat.

On Saturday, I did ribs. Friday night I rubbed down a couple racks with magic dust and let them set over night.

Saturday morning, I first had to get the fire going and build the grill

[IMG][/IMG]

Then, once the fire was ready, on went the racks
[IMG][/IMG]

The pit master kept a close eye to make sure I didn't screw up

[IMG][/IMG]

Then, all I could do for the next few hours was keep an eye on the fire, and watch the New flow by. What a horrible way to spend a Saturday?
[IMG][/IMG]
(The old tire rim is the regular fire ring. But I can't cook over it. I am going to redo the whole pit)

Near the end, I brushed on the sauce I posted earlier and left them over the fire just enough for the sauce to slightly start to carmelize. Btw, this sauce turned out to be incredible.
[IMG][/IMG]

My wife is a tough judge on ribs. She said they were the second best ribs she's ever had. The first were from a multiple award winner at a BBQ festival. So I'm ok with second for my first try at ribs.


Today I did a honey and balsamic glazed bacon covered roast in the Dutch oven. It cooked slowly on a bed of vegetables. My wife picked out the recipe. I wasn't too sure about it, but gave it a try. Turned out to be another home run

[IMG][/IMG]

[IMG][/IMG]

That looks delicious! Something about going primitive with that ditch and firewood that appeals to man's heart :).