I'm new to this site, But have some experience with smoking all kinds of meats from beef,pork,turkey,venison,fish,and goose breasts with much success and great tasting results, I hope to learn a few more tricks of the trade from all of the great BBQ Masters out there, My family and I spend lots of time together around bbq's and grills (May have even become an obsession for my cousin and I)...I am currently in the beginning process of building a mobile 16' smoker rig that will be equipped with a 250 gallon smoke chamber 2x2x2 fire box with attached warming oven..I hope to have this unit fired up before the end of summer...I will post pictures when the unit fires up! Talk to all of you pitmasters sone..D.B
