Hello fellow smoking meat gurus. My name is Allan Lloyd and I live on the coast of NC. I got turned onto smoking meat using a Weber Kettle grill about two years ago. I've done a couple of briskets and many pork shoulders, turkeys, chickens, roasts and have truly fallen in love with smoking meat. I came across a thread by atcnick where he detailed his construction of his smokehouse and now I want to build one like his. I plan on smoking homemade sausage, bacon, ham, cheese, etc. I love his design. I am also planning on purchasing a Stumps gravity fed smoker and possibly a 60" Lang offset smoker for doing pigs and large quantity BBQ. I'll be pouring through many threads on this site for inspiration, guidance and camaraderie.