Hello all, I'm Austin from Cincinnati, OH. I'm brand new to smoking so my smoking status is "just learning". I'm a HUGE Bar B Que affectionado, I love it. BarBQ joints are my favorite restaurants. We have several smokehouses here in the 'Nati that are diamonds in the rough and a little off the beaten path. No, not Smokey Bones. You may have heard of one of my favorites; The Montgomery Inn. I use A LOT of Montgomery Inn's BBQ sauce which is store bought. I've perfected Ribs (baby back, spare, country, ect.), Beer canned Chix, Roasts/Butts all in the oven and I'm also pretty good on the gas grill, but I just feel like I'm missing out on more flavor. So this summer, I've decided that I'm going to learn how to smoke. I'm on a very tight budget so I bought the Brinkmann Gourmet WSM opposed to the Weber. I plan on making a few modifications before using the Brinkmann (change the thermometer, extend legs, add a coal rack, maybe a vent)... If its something that I like doing and something that I'm good at, I will probably buy the Char-griller (I think that's the name. It's $169 at Home Depot). So for my first smoked meat on Saturday, I'm planning on doing a couple Chickens and a Pork Loin (for pulled pork) along with Baked Beans, Mac and Cheese, slaw and some kind of potato or corn. My fiance and I are going to invite over just a couple guests for the first tasting. I'd like to find a good BBQ rub for the chickens and pork, so if you have the indredients, a recipe would be greatly appriciated. I'm thinking of using carcoal brisquettes with some good wood chunks/chips. Any reccommendations for wood varieties? Anyone else use the Brinkmann WSM? If so, tips would really help! Look forward to learning and reading/posting here on the forums. Thanks.