New to the group, but not smoking.
Have built three smokers.
1 - 500 gallon off set counter flow.
2 - 250 gallon off set that is being rebuilt into a counter flow.
3 - 60 gallon off set counter flow.
Live in New Hampshire and cook outside 9 out 10 days yearound.
30 years in the propane business, currently work in the Liquefied Natural Gas (LNG) industry.
Have an outdoor covered patio with a home built wok cooker using a high pressure turkey fryer burner, a salvaged 24 x 30 flat top griddle mounted on a salvaged deli cart, Weber gas grill and seven Weber kettle grills, one of which has been converted into pizza cooker ( my version of a Kettle Pizza Kit) that will hit 1000 degrees.
Happy to converse and share my ideas on building smokers or any other cooking gear.