The name is Conor, I am a professional cook who has recently started smoking meat as a hobby. I have never worked in a BBQ restaurant but have experience with bacon and sausage making, not in the home setting though. I own a used webber 22,5 inch kettle which I have used to smoke some fish, country style ribs, chicken, and sausage with maple and cherry wood. Now that I am more comfortable with controlling the temp and long slow burns using the minion method I`m hoping to try pulling pork soon, or smoking pork steaks in a sort of char siu style. Just finished smoking my first fatty, which was just a plain schneiders sausage chub and some chicken drumsticks which I dry rubbed with seasoning salt and basted towards the end with a mix of chili ketchup, mustard, mirin, apple cider vinegar and soysauce, turned out really well. I used maple wood for the first time and it is great, I like the colour of cherry though finally getting used to controlling the amount of smoke in the final product.