Newbie on here from the IoW.
I've had my ProQ Frontier for two years and had some good success with smoking chicken thighs, pork shoulder and whole chooks.
As I type, I have a shoulder just done and some competition chicken thighs in the smoker. I also have a rib eye joint which I'm doing tomorrow. (Birthday weekend).
I have a Weber started which is awesome.
I'm looking to start monitoring meat temperature better and my next purchase will a thermocouple and display.
I have an inspirational friend who is streets ahead of me and cooks with the Plymouth Pit Pirates.
Cheers,
Adam