Hello all, I am pretty much brand new to smoke cooking, though to eating smoked food! I spent some time in TX and developed a love of smoked beef but still love a nice pork rib. I live on the coast here in New England so despite my love of those meats, I will probably spend a lot of my time smoking various seafood (fresh and salt water). I’ve just got a little Brinkmann Gourmet Electric Smoker but it seemed to work pretty well the couple of times I used it last season. I also have the “large” version of the Smoke Daddy smoke generator. I have read on here that there are various opinions of this device but I’ve had pretty good luck so far other than having to tend it more than is apparently normal when smoking. Anyway, I’ve already learned a bunch of stuff from reading (turns out all that wonderful thick white smoke I was purposely trying to get may not be what I want… ), and I’m looking forward to learning more. I am planning on smoking a brisket this weekend as my first real attempt at smoking seriously. Wish me luck!