Greetings, new fellow here living in central Arkansas. Currently with AOG grill, Big Green Egg and Weber kettle. Would replace all with same if lost. Been at it for years in another state and less efficient equipment which only honed my skills and tastes. Most inert smoked product was salt, faves are beef, pork, venison, mutton, chicken, turkey, duck, cheese, beans, and veggies. Never too old to learn new tricks.