Noob zone..
 

An attempt... I do a lot of my stuff on a 22.5 OTG. I still use the brinkmann on long cooks but I have to watch it very closely which will wear you out on 12 + hour runs. I learned by trial and error (makes for a pist wife) and have come a long ways. I am amped to have found this site and have been reading since they cleared me. Enough to buy a PBC and surfing for a UDS.

Some of my novice do's:
The Mogollon Monster, "flied pork tenderloin stuffed with jalapeno's, chopped garlic, chopped smokie sausage and white onion (sautéed first) mixed with cream cheese. Roll it up, make the bacon weave and encase it.
http://img.photobucket.com/albums/v2...9/IMAG0714.jpg
http://img.photobucket.com/albums/v2...9/IMAG0723.jpg

Robicus Abominations
Flied chicken breasts stuffed with anaheim chili pepper (pepper is stuffed with cream cheese, white onion and garlic) wrapped in bacon.
http://img.photobucket.com/albums/v2...9/IMAG0630.jpg

Bourbon / marinade soaked roast's (not my recipe):
http://img.photobucket.com/albums/v2...9/IMAG0492.jpg
http://img.photobucket.com/albums/v2...9/IMAG0501.jpg

Tri-Tip:
http://img.photobucket.com/albums/v2...uy129/Tri3.jpg
http://img.photobucket.com/albums/v2...uy129/Tri2.jpg
http://img.photobucket.com/albums/v2...guy129/Tri.jpg

Baby backs:
http://img.photobucket.com/albums/v2...31021908_o.jpg

Nice pron and welcome!! You will love the Pit Barrel. I do suggest getting a WSM or even better, building a UDS. To me, you just can't beat 225 for 6+ hours on a piece of meat. :thumb:

Looks mighty fine!

Looks like you're getting in the swing of things quickly. Welcome to the forum.

Everything looks good to Me !!