I actually recommend a minimalistic approach to smoking when first beginning. AND your type smoker has alot to do with where you can go from there. If you start out with the basics you more understand what each different modifier you try does to the meat, marinate, brine's, foils, injections, woods, rub, sauce, liquid tray, fresh herbs, spritzes, etc etc etc .......
There are a few Guru's that always preach its just about the smoke. That's a great place to master first, then when you get the adventurous itch (and you will), you try some of the things you have seen here. Each person has their own suggestions, no two are exactly the same. So you'll get a broad base spectrum of tried way to modify your finial smoke.
Rubs though are pretty much a no-brainer. See yes it does add a bit of flavor, but in most cases it also allows the meat to preform an encapsulation process to help with the moisture retention while achieving that tenderness that we are all doing low and slow to achieve.
LOL... as to the smokers abilities, if you do not have an electric smoker, I will not bore you with the differences. If you are electric know that the best thing you can do is keep that door shut, 10 times more important that with a fire burner. That limits your options with electric smoke, but you don't need as many either.
Remember that no matter what your chosen ideal smoke is, you will always find someone here that will agree and has practical information about it they will gladly share. Best place to look first is the search engine, then open a dialog here.
