Ive got a smaller smoker that we use for ribs, briskets, or wings. I don't like to use propane, natural flame makes the meat taste better imo. We also have a smokehouse that we use when doing larger batches. We make our own polish sausage and process all of our own venison each year. The biggest thing to consider is the quality of meat. I've gone for cheaper ribs, such as the Lloyds brand you can get at Wal-Mart and even if you prepare them perfectly they won't be anywhere near as good as meat you get from a butcher shop or butcher yourself. Favorite place to get meat from is Maplewood Meats in Green Bay.