Hi, my name is Daniel. I'm located out in Copperas Cove, TX., out by Ft. Hood. Born and raised in Kentucky so I'm not new to the outdoors, having a good ol' time, grilling scene. I am, however, new to the smoking aspect of outdoor grilling. I've always had some type of little charcoal grill around for myself just because there is no substitute for grilled food in my opinion. Gas grills and smokers were always something I was interested in, but the timing and cash flow was never right to get into it. That changed when I had a friend that gave me his Charbroil gas grill, and not more than a year after that, my wife's boss gave me his 20 year old Brinkmann Smoke N' Pit Professional smoker. He told me it was just too big for what he does now and he bought himself a much smaller one. But he dropped this thing off and I opened it up and all the years worth of seasoning and smoked meat smell hit me and I was hooked and hell bent on using it for it's purpose. I was completely impressed by the way this thing has held up to time. You have to understand, all the grills I bought up to this point lasted maybe a year or so and they would fall apart. But not this tank. 20 years under its belt and all that wrong with it is maybe a little surface rust and some aged wood parts. Anyway, long story short, because I don't want to ramble on. I just smoked my 4th brisket, and it keeps getting better. I've used mesquite, hickory, apple, oak, and cherry wood. I'm still working on temperatures and such. Even bought a book by a champion smoker and restaurant owner in these parts. My friends and family like my briskets and ribs, but I really want to learn from the people that's been doing this for a while. I buy pre made rubs and injections, and they work fine. But I check out these websites quite often and nobody brags about their brisket and Rudy's rub. I want to get to where a lot of these guys are and I know that takes time and practice. After some reading and reviewing, I think this is the best place to get started. So thanks for having me, and hoping to learn quite a bit here.