Been lurking a couple of months, just created an account today. I live in Kansas City so you know I love BBQ. My favorite commercial Q is Smokehouse (the original one in Gladstone) and I'm pretty sure they put crack in their beans because those things are downright awesome.
I have friends who smoke and I've been pretty content to let them smoke and me eat and drink beer. I started trying to recreate a drink recipe one afternoon and while searching for how to smoke ice (necessary for the frink!) I ended up here in a VERY roundabout way. The drink by the way is called a Smoking Dun - a specialty of a place called Gram and Dun. I highly recommend it if you are ever in KC. The menu says it is Templeton rye, Rothman & Winter Orchard Cherry, hickory smoked ice, rosemary simple syrup, & lemon juice. As the ice melts it picks up more smoke and the flavor changes ... awesome on the patio!
Anyway ... a friend says "I have a smoker I'll bring over" and to make a long story short I've not made any smoked ice but I have made a whole brisket. It's a Masterbuilt Electric and I purchased an A-Maze-N pellet smoker some time back which worked really well in there.
So now I'm getting hungry, reading more, thinking a fattie is next on the list. Oh lord I've been hooked!