HI everyone, my name is Mike. I am brand new to your forum. I am an experienced "smoker", and have been using my Masterbuilt for years now. I started with an inexpensive 30" from Masterbuilt years ago, and it finally gave up on me, and since then I have purchased 2 of their 40" models, with the remote, the window, and the temperature probe built in. (Great machines, I love them!) Most of my smoking was with Briskets. Lately I've branched out to the rest of the usual cast of choices including Port Shoulder, sausages, chickens, and of course Turkey. It has taken me quite a few years to arrive at a decent rub, and I'm proud of it. My daughter worked at a local smokehouse restaurant here in Vancouver called Memphis Blues, and I bought their cookbook, and I have based my recipe on theirs, with my modifications over the years. I was born and raised in Montreal, in a suburb called LaSalle, where I grew up on smoked meat from "Adams", I don't know if it's still there, but it was wonderful. We used to get amazing Sub sandwiches which were baked I think, but I can't remember from where. I would love to be able to duplicate how they were made, but my memory is a little "70's" foggy. Here in Vancouver there are several options available now for smoked meat, including Vancouver's own "DUNNs", a great little place in Langley called Estrellas, and a few more. I haven't ventured downtown to try the Dunns yet. We have Estrella's here in the burbs, and it's pretty darn good. I love smoked meats of all kinds, and I love Masterbuilt's recipe for smoked Mac and Cheese. It's fantastic!! I am very much looking forward to learning about new smoker ideas, and specifically, I would like to learn about Montreal style smoked meat, and share my own experiences so that my trials and experiments can be adjusted base on YOUR feedback. Thanks everyone, I'm looking forward to interacting!