Hi all, I'm in North Texas and love smoking pork and brisket. I have not tried much chicken at this point. I cooked on Weber for many years, but recently purchased an electric smoker. I have a neighbor with large wood smoke but I do not have enough room for that. I'm interested in injections sauces and mop basting. I really have no experience in these. Look forward to enjoy these forums and getting more knowledge in smoking meat.