I just got a smoker for Christmas, so I am a total rookie when it comes down to it! Wife bought me a Master Forge propane gas smoker from Lowes and I've done some playing around, but nothing big. Smoked some sausage, ribs and a couple of pork butts, which seems pretty hard to screw up.
I've mostly used apple wood and maple so far, but I'd like to expand or experiment. Seems from the forums I've looked at that there is a wide range of views on which woods are best for certain meats. Also seems to be a lot of opinions on using dry chips/chunks or soaked chips/chunks. I generally use a rub that I've found, but I'm also interested in trying or developing some sauces.
I'm wide open for tips and advice and am looking forward to using SMF on a regular basis!