Good Friday morning, smoked meat lovers. I'm a Texas native, falling in love with the art of meat smoking while working at a BBQ restaurant in high school and college. I've been using a Hasty Bake exclusively for almost 20 years, but starting to play around with the idea of adding a second smoker. Sssh!, don't tell my banker. Most recent smoke was a brisket on Memorial Day, and I plan on putting a pork butt on to smoke tomorrow.