Let me introduce you to my little friend. While this guy might look like an extra from a sci-fi flick, let me point out the fact that while this guy has nothing to do with outer space, what he does is help me make barbecue that's simply out of this world. This is the Brickman Smoking Grill, which literally can be a smoker and a barbecue. What's even more interesting is the fact that it's a barbecue that's gone condo. Let me introduce you. All right. Well, let's lid. What you find inside or count them two grills. So we can actually stack food on top of each other so that we can put our ribs on top and let the juices drip down on top of our chicken underneath. All right. Down inside is the drip pan. All the way at the bottom, if we look very carefully, you can see where the charcoal goes. And that's actually where we're going to start. So let me bring out the charcoal and get this sucker set up. Oh, this is a good barbecue. First of all, knowing how to hold off the charcoal. So the first thing we're going to do is we're going to set that up and we're going to soak it down. And we're going to let it soak for exactly 15 minutes. And then we're going to hose it down again. We're going to let it soak for another 10 before we light it because the last thing you want to do is how do you charcoal go out? Notice too that the brinkman has this little door on the front. And that's for two things. Number one is I can throw the draft. So before we light it, we're going to open that up. And also, once you get this thing started, the only thing you're going to open up will be the little hatch here because once we put the drip pan in and fill it up with water, we're going to let this thing smoke for say, oh, six or eight hours. We're going to definitely need to check to make sure that we haven't drained it dry. And we'll come out here and we'll set it up and we'll fire it up and we'll take it from there because that's mostly the work. Once you actually put the meat on there and you close it up, then it's set it and forget it. So we'll be right back. All right. Now for the moment we've all been waiting for. Done our job correctly. One match is all it's going to take. Now the secret is to let that cook for about 15 minutes until the flames die down because we don't want to be going in there and setting up our meat and our drip pan and everything getting ourselves barbecued. So we're going to let that cook for about 15 minutes until the flames go out and the charcoals are good and hot and then I'll come back and show you how to put this puppy together and start the smoking process. All right. We've let the charcoal cook for about 15 minutes and now we're going to add the secret ingredient. This is a bowl of a little bit of mesquite and some apple wood soaked in water. And what we're going to do is we're going to put that on top on top of the coals. And what this does, this is the difference between roasting and smoking. Now we're going to take this bad boy which is our drip pan. I'm going to put it down on the second level here and we're going to fill it up with water be careful that you don't put out the coals. Almost exactly a gallon. And we're going to put on our first layer. Go get the meat. And if you watched the previous episode you know we should, I should you have to do the my famous gold dust dry rub which I put on both our chicken and our ribs. So we're going to put the chicken on first. And we're going to put our top to your own. And by the way if you want to use this as just a grill you just eliminate the middle tear and move the charcoal up to the higher level. And then put in our slab of ribs. I'm going to let that drip right down on top of the chicken. And now we're going to do this. We're going to close. I will draw it down. But I'm going to leave the door open for a while because again I want to let the temperature come up and there's a little temperature gauge right on the door there which you might be able to see through the smoke. Or maybe not. There it is. We're going to let that come up to where it says hot and then we're going to be able to turn that puppy off. And then for the hardest part of the entire process which is waiting six to eight hours. And now you know where they get the term smoker from. It's going to be doing this for quite a while. Now for the hard part. All right, little buddy. Let's see what you have for daddy. Oh yeah. Not to lose any ribs when we picked this off of here because it's really tender. And then we're going to go down to the next level. Break out Mr. Chicken. Feast your eyes. And now for the moment we've always over. All right. Come to papa. Don't need anything but a butter knife. Here. Here's something for you.