Been cooking here in Live Oak, FL for about 7 years on my old Brinkmann smoke'n pit and cut my teeth on the old smoke'n grill. Mostly babybacks and butts with a dry rub smoked over coal with wet mesquite chips because the wife loves mesquite flavor. I've also done a few turkeys and chickens with pretty good results. Failed miserably at brisket, but I understand that it takes a few tries to get it right. Am currently looking for a new grill because the old Brinkmann has developed a big, rusty hole in the firebox...bless her soul. They made 'em much better back in the day.
I had a chance to pick up a Lang at a BBQ festival last summer, but I balked. 1,000 bucks for a smoker is just too much for me. So I'm going to keep it under $500.
Look forward to participating here and thanks so much for all of the superb information that you guys have compiled on this forum...