Bill1 from Northern California here. Late 50's, I've been BBQ'ing with charcoal Weber Kettles and propane tank Charbroilers since a kid, Always enjoyed some smoker chips in the BBQ.
So when an HFM virus 6 months ago got me quarantined from work for a week, I bought a Brinkmann charcoal smoker for diversion and thought I'd see how slow-smoking works. Been hooked since! And have made a few changes to the lowly Brinkmann along the way.
My main problem is consistency in taste so I need to probably reduce the number of variables I change at a time and learn from some old hands at this.
Nice meeting you all, Bill