I'm new here, but not to the joys of smoking meats. I've been at it for over 5 years now and have done some catering and even have one competition uner my belt. My bargaining unit at work bought a Lang 48, which I've been smoking on for a while and I usually find myself at the business end of the smoker for our parties. At home I have a UDS, a 22" Weber kettle, a Smokey Joe Jumbo and a mini WSM home build. I look forward to expanding my base of knowledge and sharing ideas with all of you.