I began grilling for the family when I was about 12 years old. Everyone was interested in the eating but not the grilling so I did it. That means I've been grilling for 45 years.
I have a 22" Weber kettle (I bought it in 1979 and it still works great!) for larger meals and a Weber Smokey Joe grill for camping and doing the occasional steak or two. I've smoked chickens in the kettle. I've been thinking about smoking ribs, brisket, pork shoulder, etc. in a real smoker for quite a while. I'm ready to move on
I'm from St. Louis; the land of pork steaks, St. Louis cut ribs, Maull's barbecue sauces (Mmmmm!), etc. I'm now in southern Iowa where the local barbecue sauce tastes like tomato syrup it's soooooo sweet and thick like it's for pancakes or waffles.
More than anything, I miss the food in St. Louis; soul food, German food, Italian food, Chinese food, Imo's pizza, Ted Drews concretes, etc. This bland Iowa food at most of the restaurants is way too boring.
I like Weber products so I plan to buy a Weber Smokey Mountain 22" unless someone tells me of something better for about the same price.
So, I'm here to learn the ropes.