I am from Vancouver BC but buy most of my meat south of the border. I have been a hobby smoker for the last 3 years using a WSM. I have had very good success in smoking everything I have tried EXCEPT pork ribs. No matter what I do, what I try, I just can't get them right. Beef ribs no problem. But the pork ribs are the death of me. They aren't bad...they just aren't what I got down in Tennessee or Texas.
I have recently gotten into cured meats. I have made Pastrami, Montreal Smoked Meat, Ham and, Bacon with great success. Just ordered myself a copy of Ruhlman's charcuterie (revised edition) along with an AMNPS to give cold smoking a go.
Anyways, enjoyed all the posts I have read so far. I'll give you some drool worthy posts in the future, just started a batch of Bacon since I am all out of my last batch.