I'm Andre, I live in the Indianapolis area. I have always enjoyed grilling, but fell in love with smoking when my friend needed me to 'store' his tow behind Large format Propane tank top load smoker. It had a large fire box and a massive meat area. I had quite a few parties where he showed me the ways of southern BBQ. Ever since then I was hooked.
Attached is a picture of the smoker I built from my grandfathers old GE refrigerator. I removed all the compressors and fridge parts, stripped out the insulation and replaced with fiber/ceramic high temp insulation. Painted it a fire engine red (high temp caliper spray paint) and added some racks for the inside.
I also use the Loki Wifi meat thermometer (recent kick starter project, that works great for tracking 4 different meat probes. Its the small black round thing stuck to the side of the pellet hopper. The smoker attachment is a smoke daddy pellet pro that works great for maintaining temperature.
I am into Ribs, Brisket and Pork Shoulder. But I am going to experiment with sausage, turkey and other meats. I am always looking for advise on rubs, marinades and other techniques.
Looking froward to contributing to the community.
Thanks
Andre
