Hey folks, found this site last week and its such a relief to finally have a place to go for advice and suggestions on smoking meat. Growing up, my dad had a few restaurants that all had large commercial smokers in them and all the meat was smoked. I am 26 years old and about 6 months ago I bought one of his old smokers from the guy that bought it from him. I rebuilt it, and put it on a trailer. It is the oyler pit,http://www.jrmanufacturing.com/oyler.html, it holds a lot of meat and does amazing things with whatever i throw into it while there's a fire going. Of course, the one I bought is before all of the electrically controlled elements were incorporated so I have a few more variabilities than the website shows. Now I am trying to get good using what I have and find consistency in what I am doing to have a consistent product. Anyways, before I keep rambling, very glad to have found this site and look forward to learning from all of the people here. Thanks for having me.
