I recently had a double barrel smoker made, it works a charm and i have already ran it a few times with all sorts of beef and prok ribs, and even made a couple christmas turkeys!!
I have been experimenting with local ingredients and hit a jackpot with different wood and local flavours, smoked peppers and fresh tomatoes and tomatillos for sauce!
It is a whole different world of BBq here, local pig farms and backyard raised turkeys and chooks, fresh water trout a few hours away and highland grass-fed beef
I am trying a local hardwood from a fruit tree called "Capulin" and the flavour is out of this planet, like nothing i ever tried before
I look forward to making a brisket and pulled pork now that the weather is warming up