I'm a midwest guy who grew up outside of Chicago but am now living in Madison, WI. I've always enjoyed grilling steaks, brats, hotdogs, etc. but never really ate much smoked meats (or even knew about the process). Anyway, I lived abroad for a number of years, most recently in Shanghai for 2.5 years. While I love Chinese food, from time to time I still wanted western food. One day I stumbled upon a Texas style BBQ joint near my office and got some ribs. Then I was hooked and started exploring the other smoked meats on the menu.
Moving back to the US I knew I wanted to try smoking myself and ended up getting a Big Green Egg this summer. So far I've only used it for grilling but now with labor day weekend here I plan to finally do some smoking. Tomorrow I'll try baby back ribs, on Sunday I plan on beer can, and not yet decided on what to do on Monday.
So I'm obviously here to learn tips/tricks and hopefully learn from the mistakes of others to avoid making those same mistakes.