Hello everybody! Glad to finally be a part of this great forum. I've been trying to cook barbecue almost all my life. About four years ago I cooked some spares using the 3-2-1 method. I had tried this before but never could get them right. This time I swore it was my last time (again) and just left them alone. Turns out my trouble had been me all along. For the first time I had the bone separation, tender meat, and great smoke flavor. I can honestly say I'll will never forget those ribs. Back then I used a CharBroil offset smoker/grill. Not bad for ribs, but I never felt comfortable trying to cook a butt or brisket. I knew I could never maintain or control the temp. A couple of months ago I bought a 22" Weber Smokey Mountain. I LOVE the WSM. I just wish I had bought it earlier. I've cooked spares, butt, brisket, whole chicken, wings, and sides on it. I like to smoke the wings for about an hour, then deep fry them and finish them off with my dry rub. I look forward to mixing it up with y'all and learning all I can.