Hey fellas, finally joined a smoking forum to get some more info. I'm from South Dakota and have been dabbling with smoking meats for a year or so. I have a Weber charcoal smoker and just got a Masterbuilt electric smoker for Christmas and have found I love the ease of temp control with the electric. I've done mostly pork (ribs, loins) and chicken, with a few wild game ventures (not much success) thrown in there. Can't wait to pick up some tips on here to improve my smoking.