Hello from western North Carolina. My name is Lee. I had my eye on a OC Wrangler from our local Academy sports. They had two of them. One of them had questionable welding and air gaps. The other one was near perfect, but some lucky person left with it.
My previous experience is with a kettle-type grill using indirect techniques and with mixed results and some good times with friends. I mostly smoked boston butts and made my own sauces and didn't use rubs.
I look forward to picking up a Wrangler as more are on order. I've been driving over there during my lunch hour twice in the last week or so. I can't wait to bring one home, season it, and begin learning how to control the temps. There are great ideas regarding tuning plates and various other mods, not to mention the beautiful photos.
We have plenty of oak here along with hickory, pecan, apple, peach. I look forward with trying a texas-style brisket. I've enjoyed watching Aaron Franklin's youtube videos among many others. In this state, BBQ is pork, eastern NC vs western NC. Eastern is more whole hog, Western is pork shoulder. Many feel that NC BBQ is the best, but great BBQ can be found almost anywhere.
All the best to all smokers out there!