Howdy all! I'm Joe and I live in Gypsum, Colorado. I've been smoking meat on my 18.5 Weber Smokey Mountain for around 2 years now. Originally I was going to build a UDS, but I was having trouble sourcing a food grade drum here in the mountains. My awesome wife realized this and surprised me with the WSM! My experience so far with the WSM has been ribs, pork shoulders and loins, chicken.....the usual stuff. This spring I will build a cart for the WSM which will make things a bit more organized. I would eventually like to get some sort of temperature control unit to make it easier to smoke deer and elk sausages that the wife and I make and possibly a cold smoking unit to smoke cheese and fish. Glad to be here and I look forward to learning a lot!