Hiya Everyone! Even though I'm a Cordon Bleu graduate, ex-caterer & pastry chef, I am completely new to the realm of smoking. Culinary school only had a very short course on Charcuterie and smoking, I never got any hands-on experience with it. Anyway, after 20 years of visiting my father in Houston and spending each trip trying to find the most perfect BBQ out on the road, I figured it was time to bring it home. Sadly, really great BBQ is lacking here in the San Fernando Valley. I've been reading the forums, and I think I'm ready to give my first try with a brisket tomorrow. I'm excited to finally give it a try!