I'm a retired Texan. In my younger days I did a lot of grilling and smoking but its been a while. I recently bought a Masterbuilt 30" electric (20070910) and added the cold smoker. My first use was 5 boneless, skinless chicken breast, a little sausage and 6 pieces of corn-on-the-cob. Chicken was injected with my special marinade/mop, then brined. I did manage to save 1 breast for the next day and it was still moist and tender. My 1st brisket was OK, but could have used more time in the smoker (pulled out at about 190 degrees). Next up was a pork butt cooked to 205 degrees. Bone almost fell out and easily pulled with a fork. I still have a little left (where I hid it in the freezer). It was injected with my marinade/mop. Yesterday I finished smoking brisket #2. It was injected with my marinade and mopped a couple of times late in the cooking process. Cooked to 195 degrees. I hope all my future briskets turn out this well! I've also experimented with some hamburger jerky. I bought a Lem jerky gun to help get some consistency in size. First batch used an 'original' flavor store bought mix. I don't remember the brand. It was for 5 lbs of meat. I used 93/7. I wasn't impressed. Tasted like smoked hamburger meat. The next batch used a cajun flavored store bought mix. This time I used the whole package (but not the whole cure) in 3 lbs of 96/4. Much better but it still needs work. I'll get there some day. My experience level is weak, but I've had some success. For now I imagine I'll probably be more of a lurker than poster. Oh, my special marinade/mop recipe was given to my many years ago by an old man who grilled and smoked a lot. Probably nothing new to most of you. It is simply a bottle of Italian dressing (oil based) mixed with a bottle of your favorite BBQ sauce. Quick, easy and adds flavor. The oil captures smoke and helps keep things moist at the same time.