Thanks for the invite and information, Danny - much appreciated.
A little bit about me: I'm completely new to the 'smoking/bbq scene', never before now owned a bbq/smoker but have an obsession with the food.
I finally managed to persuade the 'boss at home' last week, and treated myself to a Brinkman Gourmet Grill & Smoker. I was told by the sales guy that it would be a perfect starter as it's cheap and good enough to learn "the art" on. After setting it up on Monday, I fired her up as directed and put some brisket (aprox 2kg) and a rack (aprox 14 ribs) of spare ribs in. I was told to use about 5kg of Webber premium briquettes, two handfuls of apple or hickory wood chips and a 3/4 pan full of boiling water and then just leave the smoker to do it's thing for 5 (uninterrupted) hours. Well, lets just say that after 5 hours, the beef and ribs were dry as **** and almost inedible.
That was my smoking cherry popped ...onto the next, eh!
Looking forward to reading up, learning and listening to all of your advice.