I am a newbie from New Orleans. I have been smoking meats for a few years with a Brinkman charcoal / water chest style smoker.
I won some rib cook-offs using it and it got me hooked on smoking meats.
I have upgraded to a Masterbuilt Pro gas smoker. Still getting used to it... especially trying to keep the temperature from rising too quickly and too high. I'll figure it out -- and maybe find some help from this forum of experienced smokers.
Happy to have found a site with some practical knowledge about smoking meat.