New member to this forum, living in Bellingham, WA, between Seattle and Vancouver, BC.
As a kid growing up in Georgia, our family feasted once a year around Christmas time on pork butts smoked in an old backyard smokehouse by an old guy who pitched a pup tent next to his stack of hickory and kept the fire going for 3 days. I've been trying to duplicate this, along with Texas-style brisket, for most of my adult life. Did pretty good stuff on a Weber and then a cheap offset smoker, but don't want to stay up all night anymore tending the fire. So now cook on a Rec Tec, which I very much like for many reasons, but even with trying all the tricks, a variety of pellets, and making a few mods, I can't get the degree of smokiness I crave. Considering a Pit Barrel Cooker, and saving up for something like a Backwoods Chubby with Auber (or similar) temp controller or similar.
Fairly experienced at backyard cooking, but consider myself forever a student and always looking for new ideas and information.
Recently retired. Travel the country with my wife (who also controls the budget for big items like new BBQ['s) in our RV, and play trombone.
Life is good.