Abstract: The system is suited for the traditional BBQ meats: Ribs, Brisket, Pork Butt, Chicken, or any meats. You use water, seasonings, wood chips and the key to the system using drippings and fats to create an aromatic smoke and flavoring to the meat. You use seasons in the water such as Garlic, Onions, Beer, Wine, Worcestershire Sauce, Hot Sauce and Herbs to your taste. With different kinds of wood chips such as Hickory, Mesquite, Oak, Apple, etc., you have many combinations that can suit your taste. Using the meat drippings and fat to create smoke, all you do is to add more liquid. Fat is lighter than water so it drips on the burners first. You use the fat for your benefit, not as a fuel for a grease fire. It will not flame-up. The system is unique in which the system has a compartment that holds water and seasonings and a place that holds wood chips where the heat flows through.