That set up cost buku mulla and isn't for everybody, we even had to pay for the extended roof to house it. Like I said it's not for everybody. On the other hand, pellet smokers fit in the same footprint as a grill, get goodish results and are dead simple to use. Kind of like the oven in you kitchen (yawn). I had a great sauce for many years but to describe my problem I am going to have to go into some detail (enjoy my blog post and none of this please https://pic8.co/sh/P4gJRs.gif ) Barbecue sauces (otherwise known as a glaze) have, in my opinion, specific flavor levels. A base (the tomato and sugars), a middle (formerly garlic and onion powder) and a finish which is apple vinegar and some heat. I always felt that my sauce was missing that middle level but didn't know what to do about it but happenstance counts when it comes to recipes. My much better half had bought some pork "ribs" on sale and asked me to smoke them and I flat out said no. These "ribs" were just bones. Then I got the idea to boil them for a few hours to make soup stock. That was the missing ingredient for the mid range. Generally I use tomato paste and brown and white sugar for the base, I put about the same amount of stock into the pot as the paste, a bit of garlic powder and some paprika and then I add the heat (pick your poison) and some apple vinegar. Let it simmer for a bit and then slap it on your chicken. If, on the other hand, I am doing pork or beef I will use the appropriate soup stock and will ad a fair amount of ground caraway seed to my rub (NOT to the sauce). YMMV so experiment!