Hello everyone. I am from central Wisconsin and new to smoking. My previous experiences with outdoor cooking revolved around steaks, brats and burgers. If I got really adventurous I tried not to dry out chicken breasts. I have a Weber 22.5" and bought the Smokenator to start out with and see if I liked it before I upgrade to something bigger. So far I have done two briskets, two butts, three racks of ribs and some chicken. With the exception of my first go at the ribs everything has turned out very well. My first brisket was a little dry but I have reasoned that it wasn't cooked long enough. My second go at one produced much better results. Looking forward to meeting everyone and learning about the smoking world. I definitely enjoy the food but also the adventure of getting there. Nothing better than sitting out on my patio with a beer and my grill.