Hello all! I have a masterbuilt 40" smoker I bought this summer. I have done baby back ribs, brisket and pork butt several times now all with good success. Especially the brisket using a bobby flay recipe cam out great. Looking for new ideas and techniques to take these meals from good to great. I am from Minnesota and frequently cook for a family of 8-10. I am about to see how smoke filled my garage gets this weekend while smoking a turkey with the garage door open. Guessing I will end up moving it out to the driveway but nervous about high wind and cool temps affecting the cook. Can't wait to try salmon, chicken, and experiment with different rubs and wood.