Hello All, My name is Justin (27) and I'm from the great midwest state of Ohio. Where the meat is being raised in our backyards and butchered in our garage! I have just started smoking this year but have been cooking since I was old enough to see the top of the stove/grill. My first high school job was cooking steaks at a large steakhouse where I would be cooking over 20 steaks a time and loved it. I have started a new job in the last year where I work 12 hour shifts that allows me multiple days off which has given me an opportunity to take on this new venture in smoking! So far I have smoked multiple shoulders , loins, ribs, chicken thighs, and one brisket. The hardest thing for me is that my wife and I live together with no kids yet and smoking for two people has been a challenge to conquer left overs for days ! I normally end up giving to neighbors and friends as much as we eat but I enjoy it and of course they do too! I own a masterbuilt smoker with the extra chip smoker attachment because the small tray that comes with the smoker is comical at best. I have recently purchased Jeff's book and I am eager to increase my craft of the Que ! Ill be checking the site regularly for tips and pics of pit masters masterpieces. Hope to be posting some of my own soon! If anyone has some great bbq injection sauce recipes its something new i'm trying and looking for advice . Thanks!