Wanted to drop a line and say hello. I am rapidly becoming an avid smoker and would like to learn as much as possible, I currently own an offset Char-Broil Gourmet and have had a blast using my family as guinea pigs for my new hobby (with mixed success I must admit). Being from MI my window of outdoor smoking isn't year round but we are in it now and I would like to take the quality of my food to the next level. Thanks up front for the info and knowledge you all seem so willing to share.
