Hey hows it goin'...Im Jay from South Eastern NH. Just got into smokin meats last fall so im still a newbie at that too, Have some good luck with kansas style dry rub ribs, pork butts and salmon...Holy crap was the Salmon unbelivable, did it twice once for Thanksgiving...wow. Served it with chive cream cheese and capers...but anyway. I have your typical barrell smoker with the fire box mounted on the side. Its a Char Broil purchased at Lowes. Im planning to get into some other stuff to smoke like peppers and cheeses. Ive done some poultry and it was excellent, Italian sausages are defiantly a fav. Ive smoked brisket a few times now always with different results. I guess i just need to dial it in more, if anyone has any tips or tricks id be delighted... So thanx for being here SMF ive learned so much already... Smokin JayNH ..."Corn bread...Aint nothing wrong wit dat..."