I am TC Smoker ( TC for Traverse City, Mi. ) and I recently aquired a smoker as a gift from a friend. It is almost deer season here (Oct. 1st starts our bow season) and I am already druling over the possibilities of making my own venison jerky, etc. I too love beef, bufallo, fish etc. I truly can't wait to put this thing to use. I have a Brinkman Gourmet Charcoal Smoker. Any advice to this true novice would be greatly appreciated.