Hello everyone. I'm a south Louisiana boy that likes his outdoor cooking. I run a fabrication shop so a lot of my cooking equipment is home made. I just added a firebox this week to a pit I built a few years ago. So while sitting here this morning watching the pit do its thing I stumbled onto this site. I have already found a bunch of things that caught my attention. Right now I have some BB and St. Louis style ribs smoking using the 3-2-1 and the 2-2-1 method. Look forward to gaining some tricks and knowledge from this site.