My name is Seth (obviously) and I live in Northern California, AKA the normal part of the state. It seems like every time I search for obscure smoking information, I always end up here finding good stuff. So I figured I'd join. Most likely I'll be asking for help. On rare occasions, I might have a good contribution, but don't hold your breath.
As far as equipment, I had a Weber Smokey Mountain for the last five years, along with a Weber Performer and Genesis. My loving wife bought me a large BGE for Christmas this year, so the WSM has been gathering dust. I'm far from an expert. Over the years, I've destroyed more meat than a slaughterhouse inferno. But I like to think that for every time I've screwed something up, I have learned a little more.
The last couple of weeks, I've been playing with smoking chili peppers in order to make my own smoky spice. Sort of like chipotles, but with more heat. I tried seranos last week with limited success, and as I type this, I've got seranos, fresnos, and habaneros on a triple deck grill ... holding steady(ish) at 155. The idea is to use it for a big batch of chorizo that a buddy and I are making next month some time.
Glad to be here!