I was referred to this site by Randy from the "pizzmaking.com" forum. I have been making BBQ for many years. These days I'm using a Klose BYC offset log burner which is right next to my wood-burning pizza oven. I enjoy smoking the traditional meats: butts, ribs, briskets, etc. but also get a big kick out of making things pastrami, lox, sausage, and experimenting with all kinds of new flavors.
These days I have been smoking a great deal of pork belly, not just for bacon. Yesterday I made "Smoked Cured and Marinated Pork Belly with a Hoisin-Maltose Glaze" which is adapted from a Barbara Tropp
China Moon recipe for pork loin. The slices you see in the picture were eaten in sandwiches made with sesame/scallion flatbread. Yeah, it ain't BBQ, but it sure was good.

Bill/SFNM