Hi Everyone, My name is Stuart and I am a lover of all things culinary, a foodie of sorts, and a recent BBQ enthusiast! I currently own a simple Masterbuilt 20051311 GS30D 2-Door Propane Smoker which runs off wood chips but would eventually like to graduate up to a large trailer towed barrel smoker that uses real wood chunks to drive the smoke and heat. As for now though this unit works well. I am from Laramie, WY which is 2 miles north of Denver for those of you who went "Where the heck is that!?" The temperatures get real cold here and I try not to smoke in the dead of winter for it's an uphill battle trying to keep things at temperature. I plan on entering a KCBS event this summer as an amateur and am either going to go pulled pork or brisket. I recently have been trying to master brisket and found that to be challenging task. So any tips you masters want to throw my way would be appreciated! I also make my own BBQ rubs and sauces which I am very fond/proud of. Other than smoking delicious cuts of meat you can usually find me working as a civil engineer, trying to settle down my 7 month old beagle puppy Abby, and planning a wedding with my fiancee for this October. Phew! Well that's enough about me, let's start talking about the important stuff..BBQ!!!