I have been an avid home brewer for the past 5 years and really got into culinary skills to compliment the brews. Had a buddy in Houston turn me on to some smoked Brisket, Chicken and Boudin and I was hooked!! Got back to Cali, had a custom built pit made by FatBoyBBQ company out of Riverside, Ca and here I am. Avatar pic is of the new smoker, minus the diamond plate detachable shelf in the front. It is 1/4" steel, 30" in diameter and 48" wide. Two cooking racks on the inside with a 24" by 24" smoke box on the side. Nothing too special but it definitely holds the heat and cooks the meat! So far my wood of choice has been Mesquite but I plan on venturing out and trying some of the fruit woods in the near future. I'm lucky enough to have a farm that is 30 min away that I can get any wood I want in either logs or chunks.
I'm definitely a newbie when it comes to the smoking world but so far I have been loving with what I have dabbled with! Hope to learn a lot on these forums! Cheers!