Hi all..just joined the smoking meats forum. I have been smoking for a few years but not competitively. WE moved to Grand Junction, CO last May and I left my Weber Kettle behind (sold it to a friend). I bought a Pit Barrel smoker (made in Colorado) last summer and have used it a number of times. Still learning the best way to use it. Just tried a brisket yesterday so ready to see how it came out. Have smoked pork shoulders and chicken a few times and they came out great. The pit barrel runs a little hotter than the Weber kettle so it is easy to over cook chicken. The Pit Barrel allows you to either hang the meat or use a rack. I am going to buy a 2nd rack and modify it so you can do both simultaneously. Colorado National Monument to our south. Great vistas.