Pretty new to smoking (meat ) and really appreciate the resources and experience here. Just picked up a Royal Oak double walled electric smoker, was using a borrowed Brinkman electric until now. Looking forward to having the adjustable temperature control with this new unit. I've made only sausage so far, several different batches using different recipes, but all with wild duck and goose. Everything has been really good so far, but always working on improving. I've done a LOT of jerky using duck and goose, too, always comes out great despite needing to upgrade my dehydrator. Looking forward to using the new smoker on tri-tip, brisket, pulled pork, etc.