Hello guys, my name is Louis (or Lou). I'm from Redondo Beach, Ca (near Los Angeles). I am inexperienced and have a lot to learn about smoking meats. I have a cheap offset smoker from home depot (charbroil). So far, I have mostly smoked fish (usually yellowtail, which has a high oil content) using almond wood on top of mesquite charcoal. I have been happy with the results, but want to improve what I am doing and learn new things (especially with other types of meats). I did a precooked ham which was ok, but tried a brisket that turned out dry and less than perfect. My buddy has been on this site for a while now and his ribs and hams are wonderful. He recommended I sign up....well, here I am.