Hello SMF, ScotF from St. Louis here, long time reader, first time caller... I love the diversity of this forum!
While I'm from the Chicago-land area, I've lived in St. Louis the better half of my life.
I've been sticking meat over/in fire/smoke for most of my life, starting all the way back in scouts. Its a job if I get paid for it, a hobby if I don't, and an obsession if don't share.
Started the marriage with a Weber 22.5" with Smokinator 1000, sheet-metal sleeve and fire bricks for pizza cooking, jerry-rigged racks for sausage smoking.
Added Brinkmann Commander 5-burner Grill for parties where I could provide food for masses... 900 sq. in. of primary surface, with searing and auxillary burner for sauces...bought a smoking cache for in between burners.
Added Brinkmann ECB that I've modded with charcoal grate, better air flow, better thermometer, inverted legs to quick-switch fuel source.
Recent Addition Char-Griller Akorn Kamado Grill for the big smokes...
1-2 additional portable grills for the tailgating season...