Charcoal grill/smoker recommendations?

That looks REALLY damned good Mark.

Thanks - the party was a blast. Weather sucked though, so Joe and Lorenzo didn't drive their Ferraris over.

For grub I only grilled habenero brats, all other cooking was indoors: shrimp and rabbit gumbo, red beans and rice, greens and corn pone. Last time I cooked rabbit gumbo was 10 years ago in Germany for friends who wanted to taste "American" food.

Gotta fire up the smoker again soon, that brisket gets MY juices flowing!
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Pretty basic gumbo recipe tuned up just a bit: dark rioux (made with the leftover duck fat I browned the rabbit with), onion celery and bell pepper, water, ~1c burgundy, S&P thyme and a little cayenne. Simmered for 2 hrs the night before then reheated and finished with gulf shrimp and file powder. I'm not crazy about okra, unless it's deep fried.
One twist, after sweating the veggies in the rioux and transferring from the iron skillet to the pot, I deglazed the pan with about a cup of coffee leftover from the morning.
Had red-eye gravy on my mind I guess, but it smelled great so dumped it in the pot.
I like it over japanese-style sticky rice.
Just nuked a bowl for dinner tonight. Even better 2 days later!
FYI - Got the rabbits (and a smoked hock for the red beans) at http://www.bunzels.com/ meat market. Excellent place!
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Gregg - here's a good basic recipe for gumbo - except he doesn't include green bell pepper which is crazy IMO: http://allrecipes.com/recipe/big-charlies-gumbo/
I don't like tomatoes or okra in my gumbo (nor do I add sugar or Worchestershire sc), usually use vegetable oil for the rioux, and saute the veggies in the finished rioux rather than a separate pan but otherwise it's about the same.
Rioux is the key. It will take at least 10 minutes standing over the pan (cast iron, preferably) stirring almost constantly while keeping an eye on the heat (medium-ish) to sloooooowly brown the flour until it's a dark brick color. In the photo above the rioux was probably ~75% there. If it's smoking it's burned and you've got to start over. After that the rest is easy peasy.
Had another bowl for lunch today.... mmmmmmmm.... the depth of flavor is just incredible and the rabbit literally falls off the bone.

 

Next weekend I'll be firing up the smoke box for a big ol feast - thinking 2 full racks of ribs, 2-3lbs beef short ribs, and a big filet of salmon on a plank towards the end, for the first time - but have been using the Smoke Hollow's gas grill quite a bit lately.
Last week did habenero brats and boneless country-style ribs marinated overnight in a can of Miller High Life and some Memphis rib rub, which came out fantastic.
Last night, in the rain, grilled up a salmon steak (farm raised from Canada, just couldn't justify $20/lb Coho...) and a lovely marlin steak, both brushed with a basic Yakitori Sauce (minus the cornstarch, reducing it for ~15 minutes on low is the way to go). Also threw some baby peppers on the top rack to roast, they were as sweet as candy.
Psyched about next weekend, come on nice weather!
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thanks - I don't know beating anyone called "Big Charlie" mercilessly though, maybe just make him chop up a couple hundred pounds of bell peppers

Mark those beef ribs look phenomenal. Where'd you get em?

Had some friends over tonight so fired up the charcoal side of the Smoke Hollow. It's been a while since this section saw hot coals, and the 5 or 6 smoke sessions built up a lot of pork and beef fat that burned off in an impressive fire.
Grilled up chicken satay (breasts marinaded for a few hours in plain yogurt, curry, ginger and garlic) , yakatori chicken thighs (got a bit sooty from the fat-fire but still very tasty) buffalo flank steak for fajitas from the 'tosa farmer's market with a carne asada rub, Vidalia onion and a couple endives.
Nothing like cooking and eating outdoors in this kind of weather!
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Troy - seriously good looking grub!!!
What'd you wrap up with the bacon?

Vince - yum!
Never heard of marinading chicken with buttermilk, except for frying. Something you've done before or first try?
What are you smoking with again? Time/temp?

I have a little work to do on the Smoke Hollow due to my own laziness. Fired up the gas grill side over the weekend for dogs and brats, and just like the charcoal side the week before the grease in the bottom caught fire. There wasn't enough to cause a bonfire but the valves got so hot the plastic control knobs melted off their posts
The valves and at least two of the igniters still seem to work (the igniters would typically take 3-5 clicks to light the burners previously, now one is completely dead).
Going to call SH today to see what replacing all 3 valves and knobs will cost me.
Clean out that grease tray! Lesson learned...