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Barbecue. I got a lightly used offset smoker/ grill that wasn't working right. The install on the firebox was wrong and it took all of fifteen minutes to fix. The pit works great now.
I've made baby back ribs and chicken tenderloins on it a couple of times now. It takes five or six hours to do the ribs but it's a good reason to be outside since I have to tend the fire, plus it gives me time to read.
The chicken to a while to figure out how to do properly but the ribs have been amazing every time. I use a dry rub or salt, pepper, and garlic. They're great with barbecue sauce, but they don't need it.
What’s the trick you had to learn for chicken? I used to bbq whole chickens “standing up” (ie beer can chicken) but moved toward oven roasting instead a while ago.