I've already posted a few threads and am just now posting in the roll call, but better late than never, eh? I grew up in south TX but now live in NC (with 3 other states in between) and have been smoking/grilling for as long as I can recall. Growing up we did all sorts of stuff in our ECB (electric) and I've been running one myself pretty happily for 10 years now. But I've recently been feeling the limitations of the non-controllable electric; especially when running it with an extension cord and on the same plug that has the beer fridge and all the GFCI's in the house... So I came across SMF when trying to see what's changed in the 10 years since I got my ECB. I ended up following my old man's lead and getting a King Kooker 38" direct from the company in Louisiana. I used to live there too and have a special place in my heart (and stomach) for cajun country. It should arrive in the next week! Probably break that sucka in with a Fattie primarily composed of NC-derived pork products! I'm enjoying SMF, the techniques, recipes, etc. Glad I stumbled across it by thinking, "there's gotta be a smoked meat forum out there..."