Hello all. I have to admit that I am as green as they come when it comes to smoking meat. I have not done anything at all yet, but have some Canadian Bacon brining right now. I am looking for some guidance and do's and dont's for smoking the first time. I have just purchased a used offset barrel type smoker mage by Char Broil. This is a charcoal unit. So, I guess I am at the mercy of the smoke gods, as this could go either way for me. Any help would be greatly appreciated.Thank you!!