Hey Everyone - I am located in Brooklyn, NY and me and a couple of partners are just starting a new BBQ restaurant here. I have been looking through the blog and there are a lot of interesting articles and people, I hope to hear from you - we should be open around September, we are just starting out and we have been having an active discussion, and it goes like this: "Should we use a professional, commercial grade smoker, such as an Ole Hickory or the like, or should we build our own, like they have in such great Texas BBQ's as Kreuz's and Smitty's?" What's upside and downside of each? Example, one argument is prof grade you can build fire, set thermometer and walk away - you can't do that with a home made BBQ - your help and your advice will be very welcome. Thank you all for helping us and hope to send out invites for the grand opening. By the way - my name is Michael Youmans (German/Scottish/Chech background, just right for BBQ i'm told) Thanks again. One last thing - we don't even have a name yet, if you would like to try that and succeed you receive a $250 gift certificate for food and drink to use at your leisure. (also, please don't think of this as an ad for the restaurant, if you don't want us to post an offer like this all you have to do is say and we'll retract, don't want to offend the moderators).