Hey everyone! I'm a beginner to the realm of smoking. After getting a Brinkmann Trailmaster Limited Edition for my b-day/father's day, I'm eager to learn the basics of smoking meat and the nuances that go with it. I've already cured it and made modifications. I sealed the firebox with a fire barrier caulk that expands to seal at high temps, and there's little smoke escaping now. Necessary temperatures seem to be moderately easy to obtain, but it's not perfect. I'm still experimenting with brickettes, lump, and straight wood, although, I do need to find a reliable wood supplier. And I modified a cage in my firebox to hold the fuel better. Right now, I'm looking for a metal smith to create tuning plates, since the main chamber has inconsistent temps. Finally, I have a book and some remote temp probes being delivered. Soon, I'll be able to experiment and get better at smoking. I'm interested in learning about the different meats. I believe more information in that area will help me begin my journey. Don't hesitate to contact me if you're in the Philadelphia area. I look forward to being a part of this community and becoming a veteran smoker as a result. Thank you.