Hi from a Louisiana guy in AL!
I have been smoking for about a year now with a little Weber Smoky Mountain. So far I have figured out pork ribs, chicken, and had one successful attempt at a redfish (Louisiana side of me is showing). Looking forward to learning how to do the holy grail (read: brisket) and make my own rub (currently buying premade ones) from all of you experienced folks :). Also interested in this "Fatty" thing I stumbled across while visiting the site as it is blowing my mind right now. That might be my first experience from the SMF and I will be sure to document it.