Well, I had been 'grilling' EU style, but once I got a taste of 'real BBQ' in TX I was hooked.
I had to wait 2 years till I finally got my hands on a Weber OTG from a local importer. I thought it too risky to buy from US and have it shipped (shipping damage).
Unfortunately I have to 'go places' to cook, I have no place to cook at our apartment, but I've managed about 10 cooks since June.
Got ribs nailed, I've done one pork shoulder, would want to get back to that and get more like a Boston Butt type cut.
I wish I could get some brisket here...