Hello! I am Tom and I live in the first city on the Mississippi in Northern Minnesota. I've always been intrigued with smoking. I have a brother in law in Arizona who smokes meats regularly. I finally said I can do this and for Christmas I got a Master Forge 2 door dual fuel (I have always used gas) smoker and then 6 weeks later I got your book for my birthday. So far I have smoked whole chickens and turkeys and chicken wings, pork roasts for pullin, the woven tenderloins, (several times) pork spare ribs and today I did a sausage fatty. I do alright and am quite happy with the results so far. I do want to learn about draft and its effect on wood combustion (I seem to be making charcoal more than I am creating smoke). So far I ve only used recipes from your book or newslwetter as my guide for main and sides! No reason to drift too far too fast as the book has lots of great smoking projects with a variety of meats supported by your newsletter. I do use the dual digital temperature probes and am curious as to the best location for the smoker temp probe to be placed. That's it for now!