I am new to smoking. Am on a diet so am wanting to learn how to cook other than frying everything. Have 3 burner fryer setup. There are so many more options with smoking. Have to watch my salt so I am working on low salt low cal foods. I have 2 smokes under my belt now. First one wife didn't let me have any thing to expensive. The burgers I smoked were over done were at 140 and didn't check them again quick enough. Now have 4 digital thermometers. 2 Walmart cheap 1 2 prob maverick. Have been told if u are looken u are not cooking. Then rest of the food in 1st smoke was good just little dry crock pot took care of that on reheat. I have 2 smokers 1st one I could get it up to temp bought it with a friend and he is reworking it and I may sell out on it to him. So my first useable smoker I found on cl and got mother days weekend did first smoke Sunday and learned a lot. This weekend was my second smoke. Reverse flow Smoker I have bought Jeff's recipe and book have read part of the book. I did a version of the chuck roast 2 and rib roast same way. 2 pork butts for pulled pork 2 chickens pop can, 14 chicken legs, and 19 burgers. Meat temp probed one of each type and stacked same over same and kept room between different ones didn't want to make any one sick. Pre heat before load had adjusted baffle a little. Pork butt in with rub on 2chuck roasts with rub and bacon cap Pot of beans w/ one table spoon on Jeff's rub per can of beans and 2 cups apple juice for the long cook. The bottom of the pot was getting to hot on fire box so put 2 bakers rakes under the pot. That made the beans stop sticking and still kept temp close to 200. Cooked for around 9 hours. wife wants more brown sugar and may add some molasses next time. Mom use to add molasses. Still very good Chicken legs Chuck roasts part way through Burgers in Burgers out have been reading about the smoke ring in brisket so looked for that in the burger. Put Jeff's rub on part of the burgers Pork but late in the smoke Then have a early bbq guru on it so loaded with wood and ran kids over to swim. When got back every thing ready from resting and cooker had gone to rest so was to busy to remember any more photos. I now see what people talk about on yield n pulled pork a lot less than went in but very good. Want to do better on next time: Split wood smaller oak for heat was too big Start buying disposable pans too much work to clean Need more rub / supplies on hand / mixed Need some more organization Too much water makes it hard to get up to temp went down to pans of marinate Need to not let pans run dry / get disposable pans Be careful on placing thermometers prob did have thermal pen to test had to put burgers prob in different While I want to test and learn a lot of recipes I can not do then all at once Can chickens don't fit good with both racks in need to do a chicken / turkey smoke and take out top rack Some scraps got throw out that I planed for next beans. Kids helping and not knowing Au jur ? Got dumped Good things about this smoke Food food and more food very good More heat out of oak. Want to test more from list in Jeff's book Make notes and photos of cook. Just more photos Like more thermometers do need a little bigger hole to put in and another hole for lower level Had plenty of wood this time. Just need better size I an reading every thing I can and looking for advice. I believe in learning from others and letting others know what I have learned. From south of KC mo USA.