Well I guess I should intro myself and as it says this is the place to do it. I live in Western South Dakota. I've probably been smoking meat for about 5-6 years. Although mostly as a lone wolf. Most of the stuff I learned was from reading a couple books, watching the BBQ shows on Food Network and of course trial and error. My brother and I both Q and talk about different ideas we have for recipes. He actually did a little catering on the side and the folks sure liked it, but things changed and he couldnt keep up with it. I use a Brinkmann Pitmaster Deluxe. I usually use natural charcoal and then use hickory or applewood (from an old tree out back!!). I like smoking with the wood but the babysitting takes a lot of time and then I dont get to do it so much. I recently ordered an Afterburner Propane conversion (from recommendations I read here!!) hopefully with the propane I can BBQ more. Anyways, glad I found this place there is a lot of ideas and other stuff to see.