Hi all. I've smoked a few fish (bluefish, speckled trout, etc) in a charcoal smoker over the last 20 years or so. Just bought and seasoned a Masterbuilt 30" Electric Smokehouse. Planning to "move up" to brisket, turkey, pastrami, etc. I know I have a lot to learn: cuts of meat, temperatures, soak/not soak chips, types of wood, cook times, and on and on! Looking forward to reading and learning from this site!