Hello everyone, I live in a suburb of St Louis MO and have been smoking meat for about 5 yrs now. I mainly do baby back ribs and chicken wings, but want to get into butts, whole shoulders, briquette, and tenderloins. (These meats are pricy though) I have created my own wing sauce using three diff sauces, and now use Myron Mixons Hog Glaze for my ribs. I smoke ribs and sometimes chicken wings just about every weekend even in the winter, and in the summer grill out all the time while watching Cardinals baseball in screened in sun porch with flat screen and new this year glass front mini fridge for cold adult beverages. Happy smoking/grilling! Can't wait till Spring!!