I'm from the west coast of Canada and have spent a lot of time smoking salmon. Now for the past 10 years I have been living in Taiwan and brought a Bradley 6-rack digital over so I could get my salmon fix on. Now after pouring through this and other BBQ sites I'm taking the plunge and will be doing my first brisket this weekend. I've smoked cheese, ribs, salmon, wings, burgers and fatties and am stoked to get a brisket under my belt. I want to thank everyone who contributes in these forums and the help and guidance you give noobs and vets alike is outstanding! Much appreciated and happy smoking!!