Thanks for the warm welcome. My friend that turned me onto this site showed me a few things on here. Just asking him questions has opened up a wealth of knowledge. I know I have a lot more to learn. I cant wait to make some ABTs and fatties. I am amazed with the amount of info on here.
Since I was in a hurry earlier, I'll add some info.
I have an 18" WSM and a Weber 22.5 " one-touch grill. I got rid of a six year old propane char-broil that kept eating parts.
I was using chipped up Jack Daniel whiskey barrels for smoke, but since have bought a bag of hickory chunks.
I tried a bag of chubbs and now am using kingsford charcoal. I read somewhere that it was the most consistent heat. I am anxious to try the minion method and do a longer smoke. I was having heat issues; the temperature would run away and I would take the lid off to lower the heat, feeding more oxygen, the heat takes off again, and the cycle continued. I am glad I discovered what I was doing wrong.