Hello all my name is Rob. I have been smoking meat for around ten years. I found this site a few years ago and love reading the forums. There is a ton of information out there and I hope that I can post a few myself. I smoke with a homemade electric smoker made out of a 1930's Leonard refridgerator. I've got a double burner hotplate that I put cast iron skillets on for the wood. I am debating a wood fired smoker pit and would be glad to hear any thoughts on what to look for when buying or making one. I make brisket, pork loin, butts, chicken, turkey and wild game. I am very picky about temperatures and the details of my smoking, but everything always turns out really good. This is a great site and look forward to years of enjoyment out of it.