I just found this forum as I was looking for more information on smoking meats. I am from St. Louis, where we have several fairly good BBQ joints. But I feel that mine is better, as I would assume most people on here think about their own results. But that is the joy of smoking meats, you get to make it the way you want. I started by using a Weber kettle, hardwood charcoal, and hardwood chunks. I wanted to be a naturalist and get the best flavor. I finally got tired of that, as it was a very high maintenance way of smoking. I recently purchased a Sausagemaker smoker, and am getting into some bigger cuts of meat, as I can leave it smoking overnight. I hope to learn a great deal about smoking on this forum, and will hopefully have some great results to share.