Live in Central Illinois, USA. Completely new to smoking meats, unless you count the rack of lamb I let burn last weekend in my propane grill. Just purchased the Brinkmann Gourmet Smoke n'Grill (Electric) with a remote thermometer. I'm a do-it-myself sort of person, who is already into making beer and cheese (and someday wine). Made the leap to buy a smoker because I just moved to Central Illinois from Atlanta, GA and I'm seriously missing real BBQ. I hope to start this weekend with possibly Cornish Hens, and in the next weeks get around to smoking a brisket, pork butt, and potentially salmon. Joined this forum to learn the basics about smoking, and hopefully learn some tips regarding the particular smoker I purchased.