Good to finally join the forum. 35yom from MD. Been grilling for over 15 years and recently started smoking meat. I read up for about a month and eventually got the ECB smoke n grill,modded heavily http://www.smokingmeatforums.com/forums/posts/by_user/id/101179 along with pics of my food. 4 weeks in, I've done some pretty amazing chicken, pork butt, goat, turkey wings, sausages, lamb shanks, pork ribs, and lolipop lamb racks. It has been amazing! So far, I know I don't like hickory that much, and pecan which I thought i'd like is not to my taste. It could be the wood though. I'm currently loving oak, and a 50/50 apple-cherry mix the best. This weekend or next, I'm going to attempt my first 12 hr brisket. I'm feeling pretty confident with my results thus far and I think its time. I'll be getting it fresh from the Amish market the day before. They are the only place around me selling it with the point and flat still attached. Glad to be here and wish me luck!