Summer kick-off? Brr!

[hotwine]

Sounds like a neat old hotel, Georgie.

Neighbor's new pit isn't really a smoker, so I misspoke. It's his own vertical design, consisting of a 5' length of 24" pipe, set upright on a 2-wheel trailer, capped on top with a chimney; and a propane ring on the bottom that heats a steel cone, which radiates heat upward across two grills. So there's no smoke flavor at all. He had to baste his brisket with a honey/Dijon mustard sauce to give it any flavor. And he seems to have put the wine away for another day.

I much prefer smoke to gas for barbecuing...more skill and patience required, but it affords more opportunities for swilling wines, too.