Hey all I'm Gary I live in San Diego, CA originally from the central valley here in CA. I just inherited a Bar-B-Chef offset smoker, I've never owned a smoker nor have I ever smoked anything before but like I told my dad when he asked me about it is all I can hope for is some tasty, tasty experimenting. I do have one starter question and that is what is the easiest cut to try first. I am a huge lover of tri-tip and grill them at least once a month so i was thinking about doing one of those. But being in San Diego I have great access to fresh fish and was thinking about trying to smoke some of that. Any tips, hints or input will be appreciated. Thanks!