Hello everyone My name is Trevor. Currently live in Napa, northern California. Born and raised. 36 years old. BBQ'ed all my adult life which mainly consisted of chicken, burgers, steaks and wild animal parts over gas or coals for the first few decades (which is grilling if we're gonna be technical). I got into smoking over the last few years. I started with a charbroil H2O smoker which worked pretty good I guess but required a ton of time and energy, not to mention it didn't have much space. It was good for fish and things, whole trout ect. Currently I have a Green Mountain Grills pellet smoker. The Daniel Boone model. Once I upgraded I got into pork shoulders, ribs and such. Haven't done a brisket yet. Smoked some pheasants but haven't done much wild game. Wild hog backstrap ect...wasn't too excited about that. Domestic hog is the best. Wild hogs are good ground up. That's my opinion. Anyhow, I joined the forum to check out tips and advice on certain cuts, and rubs and such. I make all of my own rubs, and they're pretty good, and also a secret! I'll be talking to all of you in some way or another it looks like. Happy cooking!