I just found and joined the SMF Forums about a week ago but I've been smoking meats (Pork, Beef, Elk and Trout) and things for years. I need to preface the last statement with "I was just winging it all that time." I got some information from my dad who used to own a BBQ/smokehouse in the Kansas City (that's Missouri!) area, but he's been fairly tight-lipped with the information. I've also done lots of online research and a few years ago purchased Steve Raichlen's book "How To Grill" (I have more problems grilling than I do smoking). Don't get me wrong, I've held my own over the smoker. I recieved the best compliment from my wife after a visit to Famous Dave's BBQ (a national BBQ chain for those who don't know them). She told me that their brisket was okay, but mine is a whole lot better. While I never fail to get compliments, I KNOW that I can do a whole lot better. That's where this Forum comes in. I am still in the process of preparing 1/2 of an Elk tenderloin. I'll let you know how it turns out. I also smoked 2 slabs of ribs using the 3-2-1 Method I learned about here. I used a combination of hickory, oak, and apple woods. My wife is still raving about them! Thanks SMF!!