Hello everybody. My first post! This is a great community and I'm glad to be here. I live in Virginia, but am originally from Texas, so I gotta love brisket and mesquite. The first time I saw chopped pork, I didn't even know it was supposed to be BBQ. Now I love it, especially eastern NC style, with the vinegar based sauce. When I was a kid, my dad would smoke bottom-round beef on his charcoal grill, and I loved seeing the bright red ring in the meat, though I had no idea why it was there. He used charcoal and soaked hickory chips, and everybody loved the flavor. I smoke all kinds of meat, but like pork and beef the best. And jalapenos! I'm a capsaicin freak. I just smoked some cayennes and made a chipotle sauce with them. Wow, is it good. I've never done any cold smoking but am eager to learn. I've had two smokers - an offset and an electric vertical. I burned out the cheap offset, and don't much care for the electric, so I'm gathering supplies to build a vertical smoker. I will soon take delivery of a freebie 250-gallon water tank, and am praying it's not epoxy-lined. I wanted to build a reverse flow offset, but I'm thinking a tank this large would almost require a trailer rig, so I've chosen the vertical style instead. I welcome (actually, I'm begging) any guidance you might have. I like to tinker, so in addition to a regular firebox, I'm thinking about an auto-feed hopper for charcoal or maybe even pellets, though I've never cooked anything with pellets, and don't really know the pros or cons. I will post pictures of the tank as soon as I get it.