Hey fellow Cookers; my screen name is "Shark180". I'm a scuba diver and love diving with Sharks and I'm retired from Law Enforcement, "180" was my badge #; hence the screen name Shark180. My real name is Craig. As the title says, I'm in Channelview, TX; a small semi-rural suburb about 15 miles east of Houston, Tx. My other interests include our small zoo (2 horses, 9 cats, 3 medium sized dogs, 2 geese and last but not least 2 small aquariums). I also enjoy HAM Radio (call sign K5CAP), Underwater photography, firearms and flying. Obviously on a retired cops income I can't do justice to all of my "interests". I dabble in most of them when finances permit.
As far as "smoking & grilling" goes, I have just recently purchased an Old Country, Wrangler Off-set Smoker. I got a great deal on it at Academy Sports & Outdoors ($215 discount) due to a poor finish on the top of the main box. After burning in the pit and using it once, the finish has mostly self corrected itself. My first cooking experience on it was great; the temperature adjusted easily and the hickory wood burned nice and slow. Years ago I was on a competition cooking team (Attitude Consultants Law Enforcement Cooking Team) but I was not involved with the cooking end of the team. Other than that I am basically a rookie to this "grillin & smokin" stuff. I look forward to getting good advice from the experts on this site.