Hi, Anthony here. Trying to put New Orleans on the map for more than Cajun Food and bourbon street haha I presently own a char broil stick burner, very cheap and doesn't hold or regulate temps. I also have a master built electric smoker, both of which I bought to just smoke pork butts. Once I became an enthusiast, I started reading books and learned that these smokers won't cut it. I'd like to start entering competitions, I feel my flavor profile is strong, and I've put out great BBQ with lesser devices. My first set of smoked ribs were in a fire pit for back yards.. I used two cinder blocks and skewers to suspend the ribs over the fire and used an old grill grate with heavy duty aluminum foil to deflect the heat, and it turned out incredible. Been chasing that greatness since. I joined for tips and sharing stories as well as learning new ingredients and methods. Hope to meet some new BBQ brethren, I want to become a championship pit master.