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@SmokeyPitt I did get in touch with the local fire marshall's office and explained what I wanted to do. The gentleman I spoke with said he was familiar with my type of grill and understood my setup but he legally had to tell me I am not suppose to use a charcoal grill. This tells me they know that it is safe to use, but they are covering their you-know-what. With that said, I believe I am going to smoke it, and if somebody shows up, I will pull up the .gov website and plead my case.
So long story short, it seems like local municipalities have their own interpretation of the burn ban and everybody affected needs to weigh the risks for themselves.
@RedSkip That exact thought went through my mind. I guess I was optimistic that a level headed person would realize how the BGE actually works.
What are you smoking? If it is poultry, I would recommend chips because you don't want too much smoke. For long smokes of pork or brisket, I prefer chunks. Everybody has their preference though. Just think of how long you are cooking and remember how many chips it will take to get a chunk. That is why I like chunks. Good luck.
Before I would tackle a brisket, I would recommend you do at least one of two things...preferably both. 1. Try smoking a pork butt. It will give you an opportunity to learn temperature control and it is very forgiving. 2. If you are just dead set on a brisket, do as much research as possible about how people do it. There are several different threads on this site that go into detail on different brisket cooks. Be very diligent. I myself have only done one brisket but the several pork butts I have done really helped in learning the temperature control.