Hi to all,
Very much the beginner here - about 3 summers in (the UK doesn't lend itself to year round outdoor cooking)
Rolling with a 22" Weber Original right now but (fingers crossed) am just about to get going on a reverse flow build with local welder/fabricator and have my eye on a 150 gallon compressor tank.
Uh....and that's it! Will get a thread up when I get the ball rolling on the build to get some input/insight into my design and might even post later today- if my brisket comes out good!