I have been using a Weber 18" kettle grill for about a year and a half, now.
I have used it to make ribs, briskets, london broil, whole turkeys, and some
veggies. I have 6 people in my family, but when my side of the family gets
together for sunday dinner there are 13 of us. I run in to a problem trying
to fit turkeys or large cuts of meat or trying making enough ribs to feed
my 6 people in this grill. I am afraid that since the food takes up so much
of the grill space that I am not really cooking it indirectly. Thanks for
everyones responses so far. I appreciate the help.

"sithdad" > wrote in message
ink.net...
>I am interested in purchasing a charcoal/wood burning smoker, but I am not
>sure what sure what type is best suited to my needs. I have seen the box
>types (kind of looks like a safe), the drum type (looks like a 55 gal. drum
>lying on it's side, and the cylindrical (Weber and Big Green Egg shapes).
>I guess what I want to know is what everyone thinks are the pros and cons
>of each type. I plan on using it to smoke ribs, briskets, roasts, whole
>turkeys and chickens and perhaps I might try making my own bacon. Thanks.
>