Hello fellow meat and flame lovers! We are currently stationed in National City CA and are blessed with year round bbq weather so we fire up the grills at least twice a week. I find myself lurking here often so decided why not join and learn some more. I use a WSM 18.5" and a converted propane grill/rotisserie with a Smokey Joe installed in it. I am currently obsessed with rotisserie whole chickens over charcoal and pecan chips. Super excited to be here! Cheers! BeerDaddy.