New member, started with a Cabela's propane water smoker and after three years I upgraded to an Open Range from Good One. This has allowed me to get to a lower temperature for smoking and dryer crust on my meats. I also added a Weber grill with the rotisserie to round out the experience. I find finishing my ribs on the Weber after a long smoke takes them to the next level.
I live in Happy Valley Goose Bay in Newfoundland and Labrador Canada so due to the very cold winters I put my grill and smoker away from November to April.
I have added a small greenhouse to the mix in an attempt to grow grill vegetables as the selection and quality is poor at best here.
My level of experience, I would say novice + but its about the journey.
I have started using brines with chicken and pork and have had some positive results.
I have started a page on Facebook called Grillin' and Smokin' in Goose Bay Labrador to try and get interest in the community in BBQ.
Everyone is welcome to help me get the people of Happy Valley interested in smoking (meat).
I would like to post a link to your website on my FB group.