I know, Texas is famous for barbecue (BBQ) but I am still struggling with the whole concept. Husband bought me a lovely smoker/grill, probably in hopes of having something other than roasted chicken. I soak mesquite chips or lumps, prepare half the grill with lump charcoal, put the wet mesquite on the glowing red charcoal, and put the meat and vegetables on the cooler half. It turns out pretty well, but for the amount of work involved, I'd just as soon use my oven in the air-conditioned kitchen! What am I doing wrong, or not doing, or ought to be doing differently? Non-Texans are more than welcome to weigh in since I'm open to all and any advice.