I am a new guy that lives in Missouri but originally from California. I haven't had much experience with smoking any kind of meat. I have smoked one pork butt roast and that is it. Turned out great in my opinion. I have a Masterbuilt Extra Wide Smoker with the wood box replaced with a cast iron skillet, too many flare ups with the original.
I am hoping to smoke some ribs next weekend and maybe some turkey breasts at the same time. Any advice when it comes to the art of smokers would be appriciated.