Hey everyone, new to Smoking Meat Forum (SMF). Would love to read some tips and advice and look forward to learning new technics. I currently reside in Honolulu, Hawaii. Traffic sucks, but the weather is perfect for smoking 365 times a year!!! I have a Weber Smokey Moutain 18.5 inch with an IQ110 Automatic Temperature Controller. I love that thing. Set it at 230-235ish, and I am set for the entire day. I have been smoking meat for the past 3 years, and I am trying to fine tune my technics, even though I know I will never get it perfect. I Looke fowards to meeting everyone and exchanging notes and tips. FYI, going to smoke a Pork Shoulder for a cookout with the neighbors tomorrow.