I think I might be a better cook than brewer. And I'm a complete nut for Kamado ceramic BBQ's. I see there are some similar BBQ tragics out there on this forum. I was inspired to go Kamado by the book 'heat and smoke' from Australia's BBQ guru, Bob Hart. No affiliation, I'd never heard of the bloke until my sister bought it for me one Christmas. It's very good, though I think it might not be all that new. Over on the Kamado forum, I went into some detail of where the craziness from inhaling too much charcoal can take you- all the way to Spanish tapas BBQ madness. You can read those beer soaked scribblings here. I now cook most of these things on regular rotation - goes very well with, well, any beer I am capable of making. I'd enjoy sharing recipes and techniques with any similar Weber/Kamado/crazyTexas side smoking beer guzzlers out there. Who's got a brisket planned?