I am new to this forum and haven't posted in a while. I have been smoking though and had some great success. So far I have done chicken drum sticks, chicken quarters, beef spare ribs, bone in pork ribs, boneless country style pork ribs, and turkey drumsticks. All have turned out great, though the skin on the turkey drumsticks was quite tough. My wife came home with 2 beef briskets that she found on sale at a local supermarket. I will be smoking them this Saturday. Any tips? I have read some of the forums here and have a pretty good idea as to how to do it. What are your thoughts?