Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!