So I just signed up for this site. I live in South East Minnesota. I grew up in Wisconsin which has a large influence in my cooking. I bought my first smoker 6 years ago. It was a very small horizontal offset smoker that I really bought to use as a grill. 2 years later that just wasn't big enough so I got another horizontal offset which was about twice as large. Now a few months ago I decided I wanted to start doing bigger and better things so I built a smoker out of a 1948 frigidaire. Its a work in progress. I didn't want to use gas or electricity so I use fire which isn't the easiest to control so I'm making adjustments just about every time I use it and now I can keep it within 10º pretty easy from as low as 170 and high as 280. I like to smoke anything I can. I do things a little different with my sauces and glazes. I like to dry rub and let the fats render for flavor. I rarely use bbq sauce which I know will offend many of you so I'm sorry but I'm from Wisconsin so muy food has cheese. Pulled pork I like to make a cheese sauce and serve with that poured over. Spare ribs I glaze with raspberry hobanaro jelly and beyond that I leave it up to the feater to decide. The last few months have been spent getting geared up to smoke brisket. I have not gotten to that level yet but feel I am very close. I smoke meals for my coworkers quite often. The most requested meal is smoked meatloaf so I make that about once a month but I can be found spending most sunday afternoons by my frigidaire. I look forward to being more involved with this site.