Hello everyone. My name is Steve and I've been smoking for a few years. I'm a native of TX and got started there. I started out on a Brinkman and worked my way through several progressively larger smokers. I'm now using a homemade smoker made from 20" x 0.250" pipe. I have learned a lot through the years but still have a ways to go because, even though the crowd and family gobble it up, I'm never completely satisfied with the results. I do think I make really good Q but I want really GREAT Q. I also seem to struggle with consistency (in my opinion). The meat varies from OK to very good and its the OK that troubles me. When I invite a crowd to dinner I don't want to serve OK meat. It's often hard to get honest opinions from people eating free food and my wife is my biggest fan so even the time I closed the top damper and creosoted the meat she still said it had a good taste. I use lump charcoal and sticks of different flavors, including apple, hickory, pecan, and mesquite. I usually smoke brisket, pork butt, ribs, and pork tenderloins. I really look forward to learning more about the art and have already picked up some good tips in the past couple days of reading here. I ordered Jeff's rub and sauce recipe and plan to use the rub this weekend. BTW, is there a sticky somewhere that has all the abbreviations listed? I've figured out some of the secret code but some threads have so many abbreviations and acronyms it's a bit hard for a newbie to understand.