I am from Southern California, and I have been smoking food for over 15 years now. There is nothing better ten waking up to the smell of a nice wood fire that has been cooking your meat all night long.
I have cooked on just about all types of smokers, from electric to stick and in between. I am not a master of all of these forms but to say I can handle my pit is true.
I currently use a pellet smoker to cook my meats on. This is in major part because of the ease in which I can pick up pellets, and also when I am cooking for a large crowd, it is easier to not have to tend a fire while I am preparing sides and deserts.
I am currently in the process of acquiring a stick burning RF offset smoker and also a Backwoods RF Clone using pellets as a heat source.
I currently can cater for groups of up to 150 and want to expand my abilities to cook on site.
My wife says my mistress is my smoker. I disagree, my wife is my mistress and my smoker is jealous. But hey, you can't have everything perfect.