Live in Pasadena MD, and have always enjoyed cooking, grilling and eating.
Had been smoking turkeys for years on an old Weber with good results, but it finally rusted out, and wanted to try a dedicated smoker. Picked up a simple Char Broil Vertical Propane model for not a lot of money. So far have done a couple chickens, a pork tenderloin wrapped in bacon, a London Broil and recently a Sirloin Top Round Roast which was absolutely killer.
Run a Cappec 2 probe bluetooth thermometer, one for the chamber and one in the meat. Then I use a ThermoWorks ThermoPop to spot check various areas. Will probably upgtade the Cappec as its range is just too limiting.
Look forward to learning from everyone's experience.