I've been lurking for a while, but finally joined today. I'm a native Texan, and as such, enjoy beef in all shapes and forms. I've got a Masterbuilt dual fuel smoker (propane/charcoal), but I pretty much use it like a stick burner (only use propane except to get the wood going). I grew up thinking BBQ was sweet, ketchupy sauce over some heavily spiced meat (East Texas style), but have recently taken a liking to the simplistic Central Texas style of salt & pepper. I'm always looking to try unique things on the smoker (with about a 50% success rate). I've only been smoking for about 18 months, but I feel like I'm figuring things out! Glad to be here. Thanks for having me.