Greetings my fellow smokers! I have been smoking meats for over 10 years, my specialty is baby back ribs. I have been using my charcoal grill for smoking till about 2 weeks ago. I bought a master built 40 inch smoker from Sams. I am having some definite growing pains with it. Brisket was a disaster and my ribs were far from what I'm used too. Any words of wisdom, tips or techniques would be greatly appreciated! I look forward to seeing how the rest of you use your smokers electric or not!