Hey guys & gals, I finally bit the bullet and got a smoker after years of whining about how no one in my family could get the Q right. I'm currently using an el cheapo off brand electric that my wife bought for me on my b-day. Don't tell her, but I really hate the damn thing. Can't control the temp and it cooks WAY too hot! But I'm sure you all already knew that. So when she isn't looking I just impregnate the base with charcoal and wood take the element out. (sshhhh) To date I have been relatively successful with my dry-rub spare ribs, salmon and a brisket. The brisket wasn't done to the 3-2-1 method, but I have since learned my lesson. Next challenge is the duckling and turkey breast. Wish me luck. I have the apple cider brine waiting in the wings. If anyone needs help with anything related to beer (pairings, branching out, etc.) let me know. I'm a proud delegate for the United Nations of Beer (UNOB). Happy smoking! FYI- after I start getting the hang of this, cold smoking will be my next endeavor.