David, live in Salisbury, Maryland, which is on the Eastern Shore (the bit of land between the Chesapeake Bay and the Atlantic). I grew up eating pulled pork every summer in Benton, KY, from Hutchins or the Four Little Pigs. I finally got into smoking my own about 5 years ago. My profile pic is from a particularly good shoulder I did late this past summer. I travel a fair amount for work and like to hit local BBQ joints whenever I can.
I'm currently using a Char-griller Outlaw with the side car smoker. I got into a wood fire kick for a while and burned the hell out of it, so I'll need to figure out my next outfit soon before it falls apart. I'm considering building a brick smoker/grill combo unless I come to my senses. :) I found this forum while researching options. Wow, what a lot of great information and help!
Smoked our turkey this year again for Thanksgiving, brined with Old Bay. Came out great. I used lump charcoal and pecan chunks and some cherry.