My rig is a humble propane water smoker from Sears, modded with a cast iron frying pan as an “aftermarket” chip tray. It’s pretty close to “fire and forget” BBQ.
I’m still a novice, but thanks to the Interwebz I can benefit from the collective experience of thousands of meat-smoking cultists.
I’m still not sure which style of BBQ I like best, but simmering in a mix of vinegar, bourbon, and spices certainly helps from a food-safety standpoint. Nothing’s worse for your career than spreading foodborne pathogens through the workplace. (That’s what the lunchroom microwave is for.)
