As the name implies, I live in West Palm Beach so I can smoke in the sun all year long. I built a home in 2005 that included an outdoor kitchen. From a previous experience, I learned to appreciate an Australian grill so I went with a 5 burner BeefEater grill. It is 1/3 flattop and 2/3 grill. For smoking, I purchased the Large Green Egg. Living up north for some time I learned the benefit of airtight heating and liked the long lasting controlled temperature control of the Green Egg and I haven't been disappointed. My best effort is my baby backs. I purchase my meet from Costco and cook using the 3-2-1 method. After a couple battles fighting with aluminum foil, I purchased a dutch oven for the tenderizing part of the cooking and am very pleased. The three racks just fit into the dutch oven and always turn out great. I have not settled in on any one rub because we have so many friends who are always complaining about things being "too spicy". Unless it is for the wife and me, I usually rely on salt, pepper and smoked paprika. I have a decent ketchup sauce that I will pass on in future posts. I just purchased a temperature controlled blower for the egg and look forward to other peoples experiences for more complex smoking stages and times.