Hi! I'm new to Cookshack. Considering it as a commercial smoker for my planned bbq restaturant. My current "Q" tools are Weber Charcoal and Gas grills and the Smokey Mountain smoker, TEC infrared grill, a Rinnai (Japanese) Yakitori infrared Grill and a Southern Pride Smoke Chef. Current home location not conducive to large wood-burning offsets. I like all kinds of BBQ - southern, asian, and south/central american. Now live in Stamford Connecticut (just outside if New York City) where there is really no BBQ. I'm lucky to have lived long enough in Memphis TN during the 80's where I got educated in BBQ. My wife is from a small town in Arkansas so we get "recharged" at least twice a year when visiting friends and family. This site (along with Chris Allingham's virtualweberbullet.com) are the two "godsends" in the internet. There are so many interesting methods and variaties in "Q"ing and I want to try as many as possible. Thanks y'all.