My roots are from texas..Mothers side. I grew up on southern cooking. I have lived in ca for 40 years I have been smoking meat now for 4 years. Make my own dry rub and sauces. I have a side smoker Brinkmann, 22'' Weber and now my new addition Masterbuilt Propane extra wide propane smoker (Awsome). I mostly cook St louis pork ribs cut and trimmed myself, Chicken thighs, Brisket, maple smoked salmon and Turkey. I kinda lean towards spicy sweet bbq sauce. I know there are different ideas out there and love too see them.