New guy - North Shore Mass

Thanks everyone.  I'll be sure to post some photos in the next day or 2 showing my setup.  So far, everything has been easy as far as cooking is concerned on the WSM.  Its truly a set-and-forget operation.  No mopping, no adding charcoal, no need to turn or flip, nothing.  I'm happy with my results so far except for cooking brisket flats.  They come out a little dry, but I blame that on the cut and not the method.  I'm probably better doing the whole packer so the upper fat cap bastes the rest as it cooks.  Other than that, it's been flawless.  My main reason for joining is to get some better rub recipes in the book and perfecting some cold smoking and curing techniques.  But it never stops there