Hello, my name is Rick. I've been wanting to figure out this process of smoking meats for quite awhile. I recently purchased a smoker made by Dyna-Glo. It has an offset fire/smoke box. I have a couple of digital thermometers to use in the smoker which will allow me to monitor the temp remotely. I'm hoping to learn a lot, but patience is not my virtue.😃 I'm looking forward to any and all advice that will allow me to be successful. What else? I'm a nurse and paramedic, thus my username. I live in Pesotum, IL which is just south of Champaign, IL.