I'm Dave, from Las Vegas. I'm very new to smoking meat, but not new to cooking. I'm a New York Italian who has been cooking for years in one way or another. I'm looking for a new hobby and I figured my love of ribs and slow smoked meats was perfect "excuse" to get a smoker and get down to business. I've only done two pieces so far on my gas grill with a chip/chunk box. The brisket turned out amazing, but the ribs were leathery and funky. They tasted OK, but the texture made me toss them. I have just got a 30" Masterbuilt Electric Smoker with the digital controls, hoping that helps me keep a more consistent temperature. I'm gonna try the ribs again, and maybe a tri-tip. I'm sure I will have plenty of questions as I go. I can't wait to learn from all you Pros.