Welcome and Happy Smoke Rings from Sedalia, Mo; home of many Happy Smokers. Smoke low and slow and get-er-Done. Make sure you read the threads on remote thermometers and think carefully. I started out with fatties and then briskets. Somewhere I read about the plateau that briskets get to and linger. Well I had a rain storm come in and I had to double foil the brisket after 7 or 8 hours and finish in the oven. I say if it ain't broke don't fix it. I now try to smoke the day or even two before and finish them in the oven. Then simply re-heat as needed. I stock up on brisket when they are on sale and freeze them. Reccommend stocking up on Aluminum foil (heavy duty), ziplock bags of several sizes, paper towels, and getting some good heavy oven mittens like WalMart has in the BBQ section. I bought 4 just in case. I also bought some drumstick racks and lengthened the legs to hang leg quarters from them also and save room on the smoker. Keep reading the threads and you'll learn a lot. Dutch's Wicked Baked beans are reccommended highly. Smoked Biscuits help keep the troops happy until the fatties are ready. Semper Fi and Whisper Smoke.