Hello all from St Louis. BBQ touring fanatic took the plung from his Weber to a Chargrill with sidebox this year. Took on ribs for the first time ever, on my initial run. While there is work to be done, was pleased with the juiceness after reviewing the 3-2-1 method on here. I have been "lurking" around for a couple of months reading some posts but now have actually questions that I could some answers from. I guess I will post in a forum where I can find some help for my current delima. Wondering how to smoke a roast. My wife and I got a 1/4 of a cow from her mom that was grass fed on her uncles property...man the steaks have been fantastic and still have the ribeyes. Any help is appreciated. As for my personal taste on a commericial bases to give you an idea of what I like, I have been to Gates, Bryants, Rendeovous, Interstate, Fat Tony's and some down home places in MO, and the Carolinas(when I was kid on vacation). I currently can not go the KC and not visit Gates for some ribs. Typically like a nice kick in my rub and sauce. Hope this gives you some good concept of what kind of smoking I am looking to do. However, I am willing to try many different methods in the search for what works for me.