Decided to give smokin meat forums a whirl. Looks like there are a bunch of knowledgeable smokers here. Lookin for tips, advice, and ideas from pros and novices alike. Flavor profiles, injection preferences, cook temps/timelines, and such.
I built my own smoker using a 500 gal LP tank. It is a reverse-flow stick burner. Temp differential is about 15 degrees from end to end, with a bit of a hot spot at the bottom, next to the fire box. First build, and it works far better than I would have ever dreamed.
I have competed in a few KCBS events to this point, and looking to up my scores a bit. Hopefully this forum will be the avenue to a more consistent smoking experience