Got a new (to me) smoker/grill this past weekend. It is a Fast Eddie by Cookshack PG 500. Really sweet setup for frequent use. The bottom left is direct heat under a cast iron grate. The say you can get that to about 800-900 degrees. The top rack has two cooking zones left and right. The bottom right is for smoking/holding. The under that you can see a drawer that is a warming drawer or can be used for cold smoking. Cooked a couple of steaks last night that were awesome!!! Got a couple of chuck roasts thawing to smoke tomorrow. Never thought I would be without a Big Green Egg, but I may end up selling both of them!
