Hey there, My name is Russ and I am from the Central Valley here in California. I work in the manufacturing field. I am extremely new to smoking. Just bought the Camp Chef Smoke vault 18". I have primarily used a grill for my our door cooking but I have always enjoyed smoked meats with the exception of turkey. Smoked turkey taste like ham to me and I am not a big fan of ham. My first smoke was on Saturday and it came out phenomenal. I did a lot of reading and followed all the suggestions. I smoked two racks of ribs and two whole chickens. I used a combination of hickory and apple wood chunks. It was a huge success and by Sunday morning none of it was left. I am looking forward to learning a lot from the experienced here.