A quick introduction and then on to glean this fine site for what appears to be some good information. I am not new to smoking/bbq-ing. I've been doing it for 30+ years. My favorite is pork butts of course, long and slow. I am constantly looking for a better way to use a barrel pit. When I was growing up that's all we had and as I got older I got away from them moving on to other more modern and mainstream pits. I've found that over the years I keep going back to barrel pits. Right now I'm down to my gas grill which I only use for steaks and grilling type foods, my gas cabinet smoker with the woodchip box which does a fairly good job and I don't have to nurse-maid it once I get the temperature stabilized. The meat does lack that flavor you only get with wood or lump charcoal though so now I'm back to a barrel pit. I have a barrel pit that I have been using the past few years, but it's of such a configuration that doing anything long and slow without being labor intensive would be impossible. Someone on this site made one that has the valves at the bottom of it and a stack, which does look interesting. I started building one last night and will probably start seasoning it today or tomorrow. So.. that's my introduction and now on to checking out what others are doing.