I have been BBQ for about 20 years and currently have 2 22" Weber Kettles (one 37 years old) Charbroil 2 Burner gas grill, Charbroil charcoal smoker (bullet style), Outers (Little Chief) Electric and a brand new Smokehouse Products Vertical propane smoker. My specialty is Tri-tip and do pretty good pork shoulder and baby back ribs. Also enjoy smoking salmon, cheese and making jerky. My next project is bacon. I started curing my pork belly last Saturday and should get it in the smoker next Tuesday or Wednesday. By the way, If you live close to Lodi, you must try Lakewood Meat and Sausage and if you are close to Jackson, Swingles is the place to go for top cuts of meat. Looking forward to learning and sharing with the members of the forum.