Hello all. Name is James, but my call sign is BigJelly. Im new to the forum, but have been a fan of meat right out the 'gate'. I have experimented with smoked meats without much success until the last couple years. I base camp out of Johns Creek, GA (about 45 minutes north of Atlanta, GA). I have a Brinkman duelly (half gas/half charcoal with a side mounted smoke box). This was my first official smoker. We had some good and bad times together. The most difficult was maintaining a constant temp. Just a few weeks ago I got an electric Bradley Smoker. Some may consider this cheating, but I say this..."Cheating is the gift man gives himself"! Honestly, I don't care if its cheating or not. I'm not a competition guy. I just love good smoked meat. There is wood, heat, flavor, and meat. Its all good! So if anybody has any tips, good dry rub directions, or want to swap sandwiches...give me a shout. So far in the Bradley I have successfully smoked ribs, chicken, sausage, and wings. I still got some learning to do, so I'm gonna keep smoking until I hit the high marks. Bring on the brisket!