I like to smoke anything I can. I do things a little different with my sauces and glazes. I like to dry rub and let the fats render for flavor. I rarely use bbq sauce which I know will offend many of you so I'm sorry but I'm from Wisconsin so muy food has cheese. Pulled pork I like to make a cheese sauce and serve with that poured over. Spare ribs I glaze with raspberry hobanaro jelly and beyond that I leave it up to the feater to decide.
The last few months have been spent getting geared up to smoke brisket. I have not gotten to that level yet but feel I am very close.
I smoke meals for my coworkers quite often. The most requested meal is smoked meatloaf so I make that about once a month but I can be found spending most sunday afternoons by my frigidaire. I look forward to being more involved with this site.