Hi VBpack and welocome to the SMF. The basic words of wisdom here are "low & slow" but I'm guessing you already knew that. This is the right place to be with any questions that may arise before, during, and after a smoke. You'll learn a lot!
thx lou. what's your recommendation on wood? curing chops? etc. I have the Eastern NC style BBQ down and i think i got the ribs almost perfected but anything else I'm a novice in. I have a side smoker and just purchased a new water smoker.
Right now I'm using a lot of cherry as my neighbor lost a tree last year so it was free. I also like to use apple and hickory. The only curing i've done so far is canadian bacon and summer sausage. For the CB I use the dry cure ratio listed on the Tenderquick package and add some brown sugar to it. I plan to get into a lot more curing as I want to cure my own corned beef for pastrami and try some slab bacon. I just purchased a book recommended by a long time SMF member called "Great Sausage Recipes and Meat Curing vol 3" by Rytek Kutas. I'm taking it with me on vacation next week to absorb. I also use the GOSM and have had great results but thinking I'll have to do some mods to get the temp down to do some cured meats and sausages.
thx guys. looking forward to ACC tournament weekend. gonna smoke smoke ribs next saturday and maybe some burgers on sunday (they looked so good on the smoked hanburgers thread). never thought about smoking burgers before.