After searching the net for some good smoker sites I came across this one, after reading some acticles this looks like the best place to find and share advice. About me... Born and raised in Kansas, mid 40's married with two teenage boys. I inherited a Oklahoma Joe smoker when a good family friend passed away a couple years ago. I have used the smoker about six or seven times and each time the results are better and better. I still have a lot to learn, but my attempts so far have come out pretty good. The last brisket I smoked I ended up serving at a large family gathering, and everybody loved it, and now I've had several requests to smoke various meats for the rest of the family. I seem to get the best results with my brisket by smoking at 225 for three hours, then covering in foil and smoke (all I had was oak which tends to get too smoky) another three to four hours at the same temp, leaving the fat side up. It comes out very tender and tasty, but I think If I had more smoke time it would probably be even better. I am going this week to purchase some new wood to smoke with, I found an outfit that carries most of the fruitwoods, so I am looking forward to trying out some apple and maybe some pecan. My next attempt at smoking will likely be this weekend, and Ill probably end up with at least two or three briskets, maybe a chicken or three and maybe even a turkey thrown in for good measure. If I decide to hold off on the turkey, I will probably subsitute some ribs. So to start off with, any advice for smoking mixed kinds of meats? tips? Temps, cook times, etc? In the meantime Ill keep reading.