Just saw the private message to post something here, but I've been enjoying the site for some time now. I'm a product of Western MO where the beef and BBQ joints are abundant. I took an interest in smoking about 3 years ago after a friend built his own. I've spent many years on the grill and thought it was time to see if I had the restraint to "slow it down".
Due to life getting in the way of my personal enjoyment I haven't been able to raise the bar with the equipment that I very much desire. Consequently, I'm sitting with a little Brinkman propane smoker that doesn't quite meet the needs of my grand vision, but it handles enough for small groups. The upside to all this is that I've had the opportunity to be a bit of a nomad smoker. From Masterbuilt electrics to 15 rack rotisserie smokers, homemade contraptions and UDS, I've been able to enjoy working on a number of units that I probably would not have otherwise had a chance to use.
I love the science of meat. The predictable and the un-predictable. I don't quite recall, regardless of how well things turned out, when I've used the same recipe twice. I write things down and move on. It may be a little blasphemous, but I enjoy a good Carolina zing, but I stick with the old reliable when it comes to parties.
I'm not sure that competition BBQ is anything more than something to watch from the sidelines for me. The real passion is being able to take care of friends and family, providing something unique and delicious that came from hours of preparation and sitting around with cold beer. Life doesn't get much better than this.
Anyway, thanks for having me and thanks for the guidance.