Hello All! I am a new comer to this forum, have been a fan of smokingmeat.com for a few years now. I enjoy & have learned alot from this site as y'all have some great ideas, techniques and recipes. Everyones tastes are different, smoke times vs. temp, which rub, w/without sugar, etc, etc. Now for my 2 cents. I use to be a smoking purist, light the fire, opening/closing the vent to adjust the temp, keeper of the flame, etc. Now that I am older, fatter, lazier not to mention strapped for time I started using an electric smoker with an electronic temperature control. Boy, am I glad I did that! My nephew (a smoking purist who has won many contests & is on one of the best teams in Houston) has even bought himself one for home use......loves the flavor, texture, etc that I get out of mine. I have tried many woods and found for our group, (mostly family, neighbors) that when cooking ribs I use Maple wood chips, for pulled pork I use Maple & Hickory, for brisket I use Pecan & Hickory, for TX Beef (my version of Italian Beef, recipe to follow another day) I use mostly Hickory with some Mesquite. Any of the fruit woods for Poultry, Alder and Cedar for fish and we like it for chicken as well. All these come from years of practice, listening to your friends & family's complaints, compliments or....total silence while eating. Sauce or no sauce, I personally prefer some sauce while cooking (for basting) but I water it down 50/50 with some sort of fruit juice that has no added sugar. Then when the meat is done...it is a free for all for the sauce question. Masterbuilt makes a great electric smoker & have had mine 3 years now. I do not knock anyone's preference of cookers, methods, etc, but for me & my time I prefer (and love) my electric smoker. Weekends are ALLWAYS busy at our house, with 6 daughters, five grandchildren, a large family with all the in laws, nieces, nephews, neighbors & friends/neighbors, there is allways a pool party somewhere! Go out buy some different woods, spices, marinades, etc and experiment, tell all your family, friends your trying something new this weekend and to bring a dish, sit back & see what happens, but remember....allways listen with an open mind, take notes on what people like/dislike and next time add/subtract some of the things you did. The results will be fascinating! I hope this is not too long as I could ramble on, but am going to stop for now. Going now to prepare a Stuffed Pork Loin for this weekend. I stuff it with Holmes (any brand will work, I prefer Holmes) smoked Boudin, fresh seeded jalapenos, cream cheese & monterey jack cheese, brush it with some Allegro mixed with fresh lime juice, make a rub using 1 tsp Tony C's, 1/2 tsp garlic salt, 1/2 tsp white pepper & 1/2 to 3/4 tsp of ground ginger, wrap in plastic, overnight in the fridge, wrap in bacon & on the smoke (I prefer maple for this) for 2-3 hours at 225* then let if finish without smoke for 2-3 hours more at 275* TIP: If you seal the ends with parchment paper cut in 3" circles, stuffed in the end of the loin the cheese wont leak out. Serve this with a baked potato, some green beans or corn on the cob.....it is a show stopper! I apologize for the length of this post but just wanted to share some input and a recipe (I have lots) for this weekend. Thanks for taking the time to read and hope you enjoyed as well. Happy smoking to all! Have a great day and a better weekend!