New to smoking. I have a Masterbuilt 2 door 30" propane smoker. I am a consultant in the construction industry in Southern California primarily health care and pharmaceutical plants. I have smoked a brisket and a turkey breast. Both turned out bad. After reading posts in the forums I quickly realized I was doing everything wrong, to much billowing white smoke and the wrong wood (mesquite) I have enrolled in the 5 day smoking course so hopefully that will help. Looking forward to hearing from others.