Hi guys, I'm a long time bbq fan but relatively new to cooking it. I used to work with a water type smoker but nowadays I enjoy my Traeger 070. For those unfamiliar it's a wood pellet rig with digital thermostat control. I do not compete but have the utmost admiration for those who do. A buddy of mine has built a big commercial type smoker that he and his father used to cook for several car and chopper shows. We plan to start working on one this summer so I hope to one day be in business ( small scale ) producing bbq from a wood fired smoker. It may seem lofty ( or just silly )for someone with my limited experience but believe it or not it's one of my life's goals to have a bbq business. I want to learn all I can from the guys who know what's going on. My primary meat passions are pulled pork shoulder and pork ribs and of course beef brisket. If I can make excellent examples of all of the above I'll die a happy man.