A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
Start the 120 gallon as soon as possible.
You'll find the 250 just a soon as you're committed to the 120 - at least that's how my luck runs...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Cool. I'm in Portland. Met a couple of guys in the area that I've been helping out @ local comps. If you ever want to "talk shop" or eat let me know and we can get together.