Hey folks! Just sayin HI to my brother smokers! I do have a little burnt mesquite under my belt, but I ain't no professional. Been using those "Texas Hibachi" 55 gallon drum pit for most of my life. For the price, you really can't beat them, but I really want to get something with thicker metal and a seperate firebox. Right now, my "hibachi" is fitted with a thermometer on one end of the barrel. That is usually where I set the meat at. The fire is always at the opposite end, close to the vent door. Anyway, look forward to learning something new and swappin out ideas and recipes.