I live in Arkansas between the middle of nowhere and bfe. I'm not new to the craft as I have been charring meat since my dad taught me to use the gas grill when I was 10. I never had the money or tools to buy or build a big pit but I've finally succeeded enough in life to start changing that. I just picked up an old country - over/under and had it seasoned within 24 hours of getting it home. Now I am already planning a future pit build when this pit gets too "small" or I start cooking competitions. In other word, I want to really step my bbq game over the next few years. I look forward to any advice and tips from anyone and I will help any who ask.