Cholula is a fine hot sauce, but if you haven't expanded beyond it, there are sauces with a much deeper level of interesting flavors.
Don't get me wrong, I'll douse a chicken wing in franks quite happily, but when it comes to my bacon and eggs in the morning, I prefer something smoked and fuller.
I tried a copy-cat recipe one and it was underwealming. Later, I came across https://www.youtube.com/watch?v=IHlk4GviDXk which talks about their process. I think a key difference between the copy-cat recipes and real Franks is purely the fermentation. It's likely worth giving it a try with the fermentation advice going on here.
I've been enjoying La Posta Hatch Smoked Chile the past month. It's nice and smoky with a decent kick. My last bottle was African Rhino Peri-Peri, which is a much brighter sauce then the smokey ones.
Don't get me wrong, I'll douse a chicken wing in franks quite happily, but when it comes to my bacon and eggs in the morning, I prefer something smoked and fuller.