Started with a small entry level offset. Made a lot of nice food, but yearned for a better machine. Ended up with a Brinkmann Trailmaster LE. Right in my price range and a big step up from what I had. I grabbed three racks of spare ribs, St. Louis style. Used a nice rub mix I found on another site and put them down. I used hickory and charcoal and a 4-1-1 method. Smoked at 230 for 4 hours. Foiled for an hour with brown sugar, honey and butter. Then back on for an hour sauced. Beautiful and tasty!