Hi...I hail from Utah where there are absolutely no good BBQ joints (at least that I've found). One of these days, I would love to make it down south and try some real barbecue. But until then, I want to try my hand at my own.
That being said, I'm working on my own barbecue so I can treat my family to more good eats. I do most of the cooking in my family, and so far I haven't disappointed them too often. However, I'm very green when it comes to smoking meat, and so far my results haven't been that good. I'm currently using an ECB. I've put the legs on the outside of the smoker and set the charcoal pan on a paver. I still have to drill the holes in the charcoal pan and add a temp gauge in the lid. If there are any other helpful mods/tips/tricks that anyone would be willing to share, I would appreciate it. In the future, I plan on graduating to the Weber Smokey Mountain (as Jeff talks this one up quite a bit in his book). Again, any suggestions in this department would be great.
I look forward to meeting all of you!