Hi guys/gals, newbe here from NY. Received a master forge propane smoker as a gift for Christmas. First post here but have been looking through the site for about a week and I'm glad I did. First smoke was a success and I can't wait to get more in there. Decided to go with a turkey breast, brined it using the slaughter house brine, and followed Jeffs recipe in his book. Used half pecan half cherry wood chunks. 230-250 temp for about 5 hours sprayed with apple butter mop every 45 minutes. Very pleased with the results as were the wife and kids. Also had my dog salivating while carving. Thinking about a pork butt next. Thanks so much for the advice recipes on this site!