I'm new here from the southwest 'burbs of Chicago & just recently bought a Masterbuilt 30" electric smoker. I usually enjoy slow cooking pork ribs & shoulders either in my large crock pots or in roasting pans in my oven. I'm really into making my own sauces & rubs, from Carolina to Memphis to St Louis to Kansas City- I love'em all. I also enjoy cooking tenderloins & roasts, as well as chicken wings. I'm looking to learn with this smoker & have a million questions about temps, types of wood chips, techniques etc. I'm hoping to get some guidance from experienced members. Looks like a great place.