Hey guys I’m new to this forum and kind of new to smoking meat as well. This past summer I bought a Brinkman Electric smoker on a recommendation from a friend as a way to get started. I have had some success with chicken and ribs but brisket seems to be out of my league as it always turns out way to tough to eat great if you’re looking for new shoe leather though J. From what I have been able to figure out it, the temp of the unit is getting way to high around the 300F zone. I guess I need to find a way to keep it down around 220 to 230. So I guess I will say a few things about myself, I live in Dallas Texas but I’m from Oklahoma. I'm grilling fool or a fool grilling depends on who you ask like my wife of 21 years J. love my grilling have been grilling for 20 years and can grill just about anything and have it turn out great or so my family tells me. I found this forum looking for information on smoking a Turkey for Thanksgiving we’re having a traditional oven roasted one as well but I thought why not try a smoked one as well. So my plan is to smoke a 10 to 11 pounder on the Brink, I found if I use the big bowl that came with it for water for the wood chunks it works better as well if I smoke on the top rack it stays closer to the recommended temp. Any pointers would be great. And just so you know I have started to read the electric smoker mod section.