I am a new smoker, just got a smoker about a year and a half ago. I haven't tried too much on it yet, just trying to get my bearings. I got a little green cabelas smoker for Christmas from my wife and this summer we are finally off to a great start with experimenting on some simple roasts and loins.
I have been using a book called "smoke and spice" by Cheryl and Bill Jamison as my guide. It's been useful so far, but it doesn't have pictures. ( I base a lot of what I eat on what it looks like)
I live in central Alberta, Canada. A small city of 24,000 called Fort Saskatchewan. I can sometimes get some deer and moose from a hunter buddy about an hour away, so I may need some advice on smoking those meats.
I look forward to advice and tips I pick up from this site.