I've been an avid reader of this forum for a couple of years. Thought I would go ahead and register finally.
I've been smoking for about 3 or 4 years now. I'm still quite the amateur at it. I do really enjoy it and I find cooking in general to be very relaxing. I'm from North Texas area just about an hour from the OK border.
I have one smoking unit which is an offset upright smoker I got at Academy sports 4 years ago. I think it's called a Bandera brand or something. Pretty heavy duty. I was so bad at smoking at first I thought it was my smoker. I hated the thing and almost bought a new one 2 years ago. Now that I've been getting a little better I absolutely love my offset smoker. The size, temp control, etc. It's an awesome smoker. I can clearly say it was the operator that was having the issue! It has taken me a bit of time to actually learn my smoker and get good meats off it. I'm still learning in fact.
I primarily smoke baby-back ribs, pork butts, sausage, and whole chickens. I've tried brisket a few times but it never turns out how I want.
Funny story, my first time ever smoking I obviously didn't know anything. I thought the idea was to generate as much smoke as possible. And I mean AS MUCH AS POSSIBLE. It was pure white smoke. I kept this going for 3-4 hours. When the ribs were done they were pretty much coal black. I had one bite and they were so absolutely bitter. Just gross. Doing some research brought me to this forum and I saw the picture of the correct way to smoke. You want the smoke to be hot and blue colored. Not white. lol After I figured that out my stuff started turning out better. That was around 3 or 4 years ago now.