I'm new to smoking meats myself, but I love to cook and look forward to this new adventure. Just this weekend I bought my first smoker (18" Webber Smokey Mountain) and I can't wait to try it out over the 4th of July. I'm going to spend some time over the next couple weeks looking through this forum to get any ideas and/or tips that I can. (The smoker wasn't exactly "cheap" and I need to prove to the wife that it was a wise investment.) I am frrom the Upper Peninsula of Michigan (Yooper - Look it up...it's now in the dictionary.) My goal is to "perfect" the pork butt, ribs and possibly wings. Being that I'm new to this, I'm open to any ideas and/or advice.
The first "hurdle" is that my wife isn't a fan of strong "smokey" flavor, but she loves meats that are done properly in the "low and slow" method. Goal #1 is finding the balance between good flavor/cooked properly and not too much "smoke". (Maybe I should have gotten a crock pot instead...)