I am new to the smoker but love grilling and other cooking. I am 39, have a lovin wife and three beautiful daughters. I live on a peaceful mountain in Wild, Wonderful West Virginia. I purchased a duel fuel (charcoal or gas) Master Forge vertical smoker yesterday and got set up and started this afternoon. I've never tried smoking foods before so any advice is appreciated. Simply smoked chicken legs and thighs today. Used mesquit wood chips and my own dry rub. They tasted good but I cooked them a little long I think. Not quit as moist as wanted but still not so dry they weren't any good. It is trial and error for me at this point. I am really stoked though and enjoyed cooking them today. Want to smoke several pork shoulders for an upcoming cookout in a few weeks so I'm testing the waters and learning the smoker with less expensive meats until I figure it out. Had a difficult time heating enough with the charcoal and ended up using the gas. Don't think I used the dampers correctly. Any suggestions or information for damper used or at other tips appreciated.