Well, I have to admit I have been wandering around here for about a year and a half. Guess it's finally time to join in.
I have a OKJ's Longhorn and a Webber 18" kettle along with a Camp Chef stove/griddle. My mainstays are St Louis pork ribs and tri-tip in the smoker, steaks on the Webber and just about anything else on the Griddle. I also have a custom vertical offset smoker and 2'x4' finish / Santa Maria grill mounted on a trailer to tow around. Only gas used is in the Camp Chef.
I really would like to start backyard Q's in the SoCal area.
Glad to meet all you.