So an introduction is an order , my name is Marcus I have a long history in the restaurant industry and have hopes of bringing Texas BBQ to the Pacific NW, since the only BBQ place around is Dickey's and while it is a good product nothing beats a low N slow cook. At this time I really only have chicken and steak down cooking on an open flame, I am really looking to learn about the art of smoking brisket and beef/pork ribs, pork butt etc. As well as how to build rubs since I am typically against the use of sauce on my meat. ( I cook a T-bone that you can eat with butter knife.) So if you know how to do any of that type of stuff shoot me a PM , I will be picking up my first off set smoker I currently use a small upright that I got off of craigslist it doesn't do big meat but gets the job done.