The kind of smoker you want depends on how much you plan on doing. I started with an electric one that I got from cabelas. It kept temperature consistently only two problems for me. One it was to small for what I want to do. Second the smoker, can't think of the brand, it only used special wood bisquettes they're little round pieces of saw dust formed in a circle. It's nice cause it automatically feeds them but. They're expensive and nearest place to get them was 60 miles from me. I would get one that could burn chunks. My new smoker is an old fridge with a firebox and the side that I put charcoal in, going to add electric so I can fine tune the temp for sausage. As far as recipes go its trial and error, whatever you like just Google what you are making like smoked pulled pork you'll get a bunch of recipes. Last week I made that the rub was great but the sauce was to tangy. As far as smoking goes meat will only take so much smoke in, its about six hours and after that your kind of wasting wood. Everyone is different so make it like you want and have fun with it.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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