Hey gang, Been visiting the site for the past few weeks and have found lots of good info. I finally decided to join in. My name is Nick, I'm from Louisiana, and I'm new to the world of smoking meats. I got an Old Country Pecos offset smoker about two months ago and since then I have cooked 3 chickens, 4 racks of baby backs, and 2 boston butts. I've had some success, but still need some practice maintaining temps. I purchased a Maverick ET 732 recently and that has helped. Looking forward to learning from you all!