Greetings. New to this forum, but not new to smoking meat. I have been backyard smoking for almost 20 years, starting with a NBBD, which I recently replaced with a OK Joe's Longhorn, which I have modified to be more reliable. I have done a great many pork ribs, which come out great. I have also done my share of pulled pork, and even kahlua pig styled pork butt. I have smoked prime rib, tea smoked duck, and the occasional reverse seared steak. What I am trying to master is TX Hil Country style brisket. Mine comes out good, but still needs some work. Hoping to learn more tips, and share what knowledge and experience I have on this forum,. Why "Beerking"? I am a 30 year homebrewer, Master Beer Judge with the Beer Judge Certification Program, and Great American Beer Festival Judge. I have also spent 2.5 years as a professional Head Brewer, and won a Silver medal in the Great American Beer Festival. Beer is my first passion, but smoking meat is a close second. Cheers!