I am from just South of Nashville, TN and I use both a gas cabinet smoker and an offset wood smoker. My dad, from whom I learned the fine art of smoking, has several smokers he uses. I would rank myself as an experienced novice and my best product is probably ribs (spare ribs are my choice). However, I smoked turkey for Thansgiving and do a mean shoulder from time to time. I like tenderloin as well and have made some coworkers tell me that I need to go into business with those. This weekend will have to be ribs as I sit down to watch the Titans play the Chargers. Couple of brews and a few ribs. Tailgating at home. My wife makes our BBQ sauce which is a recipe from my mom and good. I make my own rub, which varies from time to time a little. But, my feeling is that the smoke is what matters most. I like to use a combo of hickory and pecan when I can. Although I have two apple trees in my backyard that may soon be no more, so I may have to give that a try as well. I'll try to check back with some details of how I fared. Look forward to learning more from all of you.