Hi all. I thought it ironic that someone else from Kansas joined this morning. I am a relative newbie, although I have been tinkering for the last 15 - 20 years. I built my first smoker out of an old Charcoal grill. Made a couple of turkeys and some roasts with that and then was given and old Brinkmann Kettle type. Did a few things with it, but just couldn't seem to get the temp control down.
Then a friend had what I thought was the ultimate smoker, he had an electric one. So for Christmas about 10 years ago, I got one of those, a Brinkmann Kettle type but it was electric with two racks. I got pretty good at smoking with it but then another friend showed me what he got and it was a step up (better smoker chip disbursement).
So for Christmas this past year, my fiance (now my wife) bought me a Masterbuilt 20070910 Digital Smokehouse. Ironically, she is not a big smoked meat fan, but she allows me this indulgence (and she likes smoking better than deep frying). Due to the pending marriage, and moving and stuff (plus the fact that the friend had loaned me his) I didn't open mine right away. I opened it the week before the wedding, because my "job" was to take care of all of the meat for the reception. I filled one of them with chicken (rubbed with my secret seasoning) and the other got a big roast in it (rubbed with that same secret seasoning). Needless to say it was a big hit.
Now I am just itching to smoke a little more regular and looking for tips and tricks on how and what to smoke. I smoke everything from Chicken to beef jerky (in fact, last year for Christmas I gave out smoked summer sausage baskets). As all of you know it is always best to fill the smoker when you are going to run it, so I have been plotting and planning what I will be making with the next run. I think a combination of Chicken, Turkey, Pork, and Beef are in order.