Hello folks. I signed up so I could ask some questions regarding a brick smoker build Wes completed down in the Carolina mountains. I haven't looked at everything offered here yet, mainly the brick smoker thread. I don't have a full fledged smoker myself. I use a weber kettle and seem to get by ok smoking ribs, shoulders, whole turkeys, bacon, mallards, teal, and pintail. I will build one at the house at some point. I live in KY about an hour north of Nashville, TN. I'm a home only cook and don't compete. I like good bbq. From vinegar based to dry rub to mustard based to tomato based and white sauce. I travel for work and can say I have found good bbq in every state of the south and midwest, found some questionable interpretations as well. Nice place, I'll just pull up a stool in the back and listen.