Hi, just want to introduce myself. My name is Vince and I am from mid-east Pa and am fairly new to smokers. I have used a small charcoal fired one a few times to smoke trout and that is it. I have a charcoal grill that I do my grilling on and at times throw in a little wood for flavor, but not true smoking. I just received a 40" MES for Christmas and now just need some meat to throw into it. I have about 15 gallons of apple wood that I cut up this past spring and have a small peach tree to cut up once the holidays pass. I also do wood working as a hobby so I tend to have a lot of maple and oak scrabs around as well as some cherry occasionally. I do a lot of hunting and fishing so most of the meat I plan to run through my smoker will be wild game. I have a batch of jerky seasoning ready to go, I just need some fresh venison to put it on. With any luck I'll solve that problem next week. The biggest problem I have is that I am a northerner and I know we don't know as much about making good 'Q. So I am hoping that I can learn some tricks from guys on here and at least get some decent quality cooking. I do tend to lean more towards Carolina style seasonings than any of the others.