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Thanks Joe! I have seen that as I read through. I'ml earning about wet brining, dry brining....even why my split chicken breasts turned out dry. I left them in too long! I have learned the importace o a good meat thermometer now as well. Haring to find a thread about smoking fish now. Thanks...

That's fabulous!  Thanks Gary.  BTW, it's not as cold in East Texas as it is in Southern Ontario :-).  Count your lucky stars...or your Lone Star ;-). I am sure I will have lots of questions so watch for them!  Really appreciate all the help I can get!

Thank you for the warm welcome BlueWhisper!  I will certainly ask whenever I need help.  I am very new to this so will need all the help I can get!

I was fortunate to find this site in a Google search. What great information! I have a Brinkmann 5 Grill BBQ with a built-in Smoker that I am very excited to use for the first time today! I'm from Canada in a city just west of Toronto, Ontario. Looking forward to learning all about smoking...