I wanted to introduce myself as I have been lurking for the last few weeks and thought it was about time to start participating. I have lived in Arizona off and on for the last 25 years or so. I am originally from the Pacific NW but I have lived in the Midwest and Northeast part of the country also.
I am relatively new to smoking and barbecuing, but I am eager to learn. A couple of years ago I purchased a Masterbuilt refrigerator type smoker and have gotten pretty good at shoulders. I am getting better at ribs and until I started watching this forum had never even heard of a fattie (still need help on my briskets--they taste good, but they are pretty dry).
Recently I started thinking about upgrading to an offset smoker/pit/barbecue. I have been doing a lot of research on them and have a number of questions about peoples' opinions on the topics. Unfortunately, I don't know anyone in my area that is really into barbecue so a lot of my questions are very basic and will have to be answered by kind strangers on the internet forums. Hopefully in the next couple of weeks I can pick your brains on thoughts from everything from am I biting off more than I can chew to advantages/disadvantages of conventional smokers versus reverse flow smokers.
Anyway, thanks for having me...and I look forward to hearing from you.