Hi everyone, this is Ed living in northwest Ohio between Toledo and Cleveland since 1988. I like smoking meat and want to learn how to do it better. People around here think BBQ is anything cooked over charcoal. I started out with a big Weber grill large enough for a water pan and wood chips on the side. Then I switched to a small bullet style Brinkman with a water pan in the bottom just large enough for a 10 lb turkey. I'm now using a Chargriller with a side firebox. I enjoy loading it up with a couple slabs of ribs, sausage, etc. then make a day of it. Last Christmas I got a remote thermometer with 2 probes and it has improved my smoking immensely. I look forward to learning more.