Hi. My name is Matt and I am new to the site. I was born and bred in GA red clay and one day I'll be buried in it too. I come from a long line of backyard Q'ers. From the time I was old enough to help and understand I have been cooking whole hogs, boston butts, loins, ribs and tenderloins on homemade in-ground pits and racks using hickory and oak burned to coals in a converted 55 gallon drum . As I got older I began experimenting with briskets, etc. and I'm always interested in learning new things and new ways to cook. I'm married and a father to two young boys that I'm trying to pass down my knowledge and love of all things meat to. As for grills, I've owned both charcoal and gas (don't judge me). I recently purchased an electric smoker to use for smaller jobs when I don't want to go full on bbq pit and I'm excited to try it out.