Have used a Brinkman Barrel smoker for years, but not extensively. That's about to change.
That being said, here's my vitals:
Boyd, Texas (north of Fort Worth), work in Dallas as Business Intelligence Developer
Still have the Brinkman Barrel in propane. But also just purchased a Masterbuilt Signature Series Electric with the cold smoke attachment.
Have done chicken breast, tri-tip roast, pork chops and Cornish game hens in the Masterbuilt. No complaints about any of them, but still have a lot to try.
Looking forward to learning and sharing.