Hello, I am totally new to smoking meats. I just purchased a masterbuilt 40" electric sportsman elite smoker. I live in northern Wisconsin so keeping a consistent temp is a concern due to our cold temps and long winter season. I have never actively engaged in the smoking process, however I have enjoyed many smoked delights at a friends house which is why I decided to do it myself. I am looking forward to learning about smoking food and getting tips from the members on this site.