Mike from Mesa, Aridzona. Had to learn to BBQ about 40 years ago when I moved from Kansas City (Arthur Bryant's, Jack Stack, Gates, etc. etc.) to Iowa (NOTHING). Got pretty good at BBQ, but continuing to learn.
Now using a WSM 22, Weber Performer (just replaced my old one from about 25 years ago), and a Brinkmann Cimmaron (old one with the big wheels and 1/4 inch walls.
Just learning to use the Brinkmann as a stick burner and made some ribs yesterday that got pretty smoky. Using an Auber blower for temp control and that works GREAT, but I left the stack shut (recommended on WSM) which over-smoked the ribs (still learning).
Want to try some cold smoking bacon, sausages, salmon, cheese, etc.. in my WSM, but yesterday the internal temp was 135° without any fire, so cold smoking may be a challenge in Aridzona summers. Plan to generate smoke in my Smokey Joe and pipe it to WSM with a dryer vent pipe, but not sure I can squeeze enough ice into WSM to get it below 80°.
Live on a golf course so I play some golf when I'm not learning more about outdoor cooking.
And I'm a retired Civil Engineer (www.ament.com), but now I'm 1/3 owner of a Scottsdale beauty salon and day spa (www.aura-salon.com), and 1/2 owner of an engineering and surveying firm. These keep me busy when I'm not BBQing or golfing.