Thanks for the offer. Once I am a little healthier (bad a$$ case of pancreatitis has been kicking my butt for the last 2.5 months), and can travel a little more, I will likely take you up on that.
I have a Masterbuilt 30" Electric with the Cold Smoke attachment. I've only cold smoked stuff at this point, doing cheese's and fish (prior to being stupid sick), but I can obviously use it for meats and want to start learning.
Thanks for the tips, I figure I'll try it sometime in the next week.