Hi everyone! This seems like a user-friendly forum to me, and I think I can learn a lot here. My smoking background: I taught myself a while ago how to smoke meats on an old table grill (you know, those big boxy iron ones with four lanky legs and a shelf or two). I had been grilling meats for years, but smoking is completely different, of course. I used to fire up a stuffed-full chimney of charcoal and then divide it up on both ends of the grill. I'd place the meat in the center over a foil pan filled with water. I never used any thermometers but just went by sight and smell. I'm an excellent cook, so I have that in my favor. Anyhow, I got pretty darn good with that, and people just went wild for my smoked meats. The trouble was that I was constantly lighting more charcoal, almost hourly, to replenish what was burned down in the big old, heat-sucking grill. This can take up a LOT of time. So last Sunday I went to Lowe's and bought an electric ECB. Yep, that's right, electric, and an ECB to boot. I did ribs on it on Monday night, and my husband said they were the best he'd ever had--and that's saying something because my husband is a BIG boy and LOVES to eat. They did come out AWESOME, if I do say so myself. The only thing I'd change is maybe a few more chunks of wood for more smoke. Today I'm going to try a turkey breast. My husband is an avid hunter and got a turkey this past spring. We already had one breast on the grill. Tonight the other will be smoked. I don't have a thermometer or anything else. I'm just going by my nose and my eyes. I'll let you all know how it goes! Nice to meet you all!