Hello everyone, obviously im new in the smoking world. I love to cook and almost went to a culinary school, but lifes responsibilities and obligations somewhat nixed that thought. I live in Kansas where meat is plentiful and FRESH. I just got a Brinkmann pitmaster deluxe for christmas and cant wait to get this baby rolling. I just got back from a meat sale and spent about $600 on meat. It was all half price so actually $300 was spent. Once a year a store will have a big meat sale like this and since I have a big freezer and a vaccum packer, I take advantage of this. Im looking forward to learning a lot about smoking in this forum. The meat that was purchased was KC strips, pork loin, spare ribs, pork chop (boneless 1 and a half inch thick) ground turkey meat, hamburger meat, and bacon. Any good smoking tips for starters will be appreciated.