I have been smoking BBQ for about 15 years. Some success and some failures. Great thing about BBQ is that even the failures are good to eat usually. Still on the quest for the perfect brisket. No matter what I seen to do and no matter what temp I pull it, they seem to come out dry. Edible and very good but not as moist as some I see pictures of.
Anyway I have a Weber Smokey Mountain 18 inch, a Traeger 190 Pro, and a Masterbuilt 40" electric. I love them all. Just depends on what I am in the mood to cook on any given day.
I like beef, pork, turkey, chicken, pretty much any meat including venison. Only meat I havent been able to develop taste for is lamb.
See you around the pit,
From deep South Texas