G,day fellow meatheaders. As you can see, I'm in SoFla. There are not a lot of smokers around here but we have fair share.

I have been lingering around here for about a year and finally decided to take the plunge. Well worth the minimal dollars so far.

Currently I use a MB30 electric with a pellet tray. I've primarily made ribs and butts with a single foray into a lamb roast and a brisket. Ribs and butts are always worthy. The lamb roast was okay and the brisket was kind of dry. Need to work on my technique. Tried a cheddar block once but here in SoFla, there are only a few days out of the year when a cool smoke is doable.

Hope to improve on my smoking with all the experience and tips here.

Smoke 'em if you got 'em y'all