Niiiiiice!:grinJust a good ol’ BBQ guy here. Brother in law built me and my brother a rig on wheels from a spare heavy duty new tank of somesorts we had. Now we run it 10-20 times a year for parties, friendly weddings, and a few competitions here n there. Cut and dry our own wood(different oaks, some hickory and wild cherry) Oak and cherry has been a nice combo this year. It’s pretty mild smoke flavor. Hickory packs a punch fo sho. Here’s some brisket we finished 2nd in 2 weeks ago in a small town competition in southern Iowa.