A short while ago, I decided that I wanted to start making my own barbecue.  I read many posts on http://www.virtualweberbullet.com and decided to jump in.  I bought a Weber Smokey Mountain Cooker (18.5) and got to work.  The first time, I did two pork shoulders and one brisket (the first two pictures).  I did this in about 14 hours overnight.  The second time was with two chickens and two pork sausages (Jimmy Dean regular and hot).  The third was with 6 slabs of pork spareribs cut St. Louis style.  I think the best part of this is getting so much food for such a little amount of money, since the cuts of meat are not as prized as NY Strip steaks and the such.  So far I have been pretty lucky with the results.  Everything has been pretty tasty and juicy.  I have not ruined anything yet (but I am sure that I will).  The first time I followed the instructions and used water in the water holder of the grill.  The second and third times, I replaced the water with a clay flower pot (14 inch) base to act as the heat sink.  I did this more for the cleaning at the end.  All the water with fat floating was kind of gross.  It is much easier to have the clay pot covered in tin foil, so that I can throw the grease covered tin foil away at the end.