Hi from Reno, NV. I'm new to smoking meats. Today is the first. I'm smoking 2 slabs of baby backs and a fatty. My son got me into this as he has been into smoking for some time now (Dozer on the member list). I have a new Smoke Vault and I'm into the second step of the 3-2-1 process (actually 2 1/2, 1 1/2 and 1) and so far so good. So I guess I'm still learning with help from Dozer. Also making some of Dutch's beans.