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just a note of intro i am from texas lived in and travel regularly most of the state today east texas is home base i use normally a weber as a smoker or a stacker with 3 sections but a few years ago i went to propane and do all my smoking now with a mix of 3 to 4 different woods and charcoal mixed in but our family grills sometimes 5 meals a week as i always have i have always used native nut trees and imported but now native mesquite, but to really do meat justice i do use diff ovens to get my meats pre cooked depending on what i am making then finish them off on the grill for a few more days of course all meats are fair game for my smoker but i still can t bring myself to throw a pizza in maybe i just need to drag out that round rock thing i use for a hot pad sometimes  

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welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

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Welcome aboard! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.

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Welcome, hope you enjoy our part of the World of BBQ.

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