I grew up in Texas, and I now live in California. Naturally, living in TX I became addicted for life to Mesquite Smoked Barbecue! I've been grilling religiously with mesquite and hickory for years, but just this summer ventured into true Smoking. How did I and my guests like it you ask? Well let me put it this way: One bite, and we are hooked for life! This forum has been my major source of inspiration and research. I would like to thank each and every one of you for being the wonder chef's you are! The new tools I have acquired include an MES 40, a Brinkman Gourmet Electric ( which regardless of its limitations has produced incredible results ), and a Maverick E-72 thermometer. I plan to get an AMNPS eventually, and buy or build a wood burning smoker at some point. I should also inform you that I am fiercely committed to gorging myself on many other fine cuisines, including but not limited to: Cajun / Creole Mexican Seafood Thai Italian Anything and everything hot and spicy! I have a tattoo of a jalapeno. I am not joking. Long live the smoke!