I'm Dino. I've grilled for years, and I've played with using my tried and true Weber kettle grill with wood chips to give smoke flavor, but I recently got a "refrigerator" type smoker so I can work on real "low and slow" smoking. My wife gave me a copy of Smoking Meat for Father's Day, and I love it. I still consider myself a newbie because I haven't branched out into creating my own rubs, sauces, or marinades, plus I haven't used more than one type of wood at a time. Any suggestions that you'd have for using multiple types of wood with pork or beef would be great. I'm happy to be here and really look forward to learning from everyone. Cheers!