Okay, so my second smoke yesterday was a couple of small pork picnic cuts, some bone in chicken thighs, some corn and sweet taters. It all came out pretty well, used hickory and just took it low and slow. Having been reading through everything in mental preparations for my adventure, I came across one posting, (don't remember who it was, Sorry), that said to take the post smoked chicken skin and fry it up like bacon and add it to your beans. While everything was yummy, those beans with the skin were OFF THE HOOK!! Thanks for all the info and I look forward to continued improvement!!