CJ from Michigan here. I'm a amateur barbecue guy who's been putting smoke to meat for about 20 years. My favorites are center cut ribs ("St. Louis style"), pork shoulder, the occasional brisket as well as jerk chicken. I will use whatever smoking wood is available, as long as it's not still green. I used to live in California and had at my disposal trimmings of apple, apricot, plum cherry, etc. Now living in Michigan I tend to use either cherry or hickory along with charcoal.
All I have is a Weber kettle but it has served me well. Despite spending its entire life outdoors, getting knocked over by the dog or buried under snow, it is in surprisingly good shape. The biggest downside to a Weber is trying to do something like a brisket which takes so long, I have to make compromises, which I won't describe here as I might be accused of being a barbecue heretic.
Though I've only been smoking barbecue for 20-years, I've been cooking for over 40, and am a fairly accomplished home cook. I love to share my successes (and failures), such as the Bullseye copycat recipe I posted here (a winner):
Cheers! Glad to be part of the forum!