Currently I'm using a char-griller, w/smoke box, to smoke (a fact I'm not proud of but until I get the power company out to run a 220 in my shop for my welding machine its what I have, and I can get four butts on it comfortably). My plan is to build a smoker like I made in Virginia with some mods. It was a 150 gallon tank, I think, but I had to leave it since I kinda never planned on moving it when I built it, but this new build is going on a boat trailer.
I won't smoke any meat that isn't brined, I'm a believer in a good brine. If its meat, I brine it. I've seen the results with and without, and everyone always enjoys eating regardless, there is always a little more buzz when there's a brine. At one local event last year a guy actually called me a bald face liar, that was probably the best compliment I've ever gotten. He wouldn't believe I cooked what he was eating in my back yard, he has asked several of my friends where I bought the pulled pork from. All he knew was it wasn't Sonnys..lol. so funny.
Well that's enough for now gotta go check my temp. Glad I finally joined.