Came out to Utah and for the longest time it was a BBQ wasteland. Once I got a house about three years ago I made myself a mini WSM and used that for a while. Then Christmas a year ago my in laws sent a check to be used for a smoker, so I got a 22" WSM and been using it as much as I can since. I did baby backs for a work party last summer. My boss gives me a couple bags of chicken breast to smoke for him since he and his wife don't eat red meat and pork.

I've recently gotten into cold smoking cheese. I bought an amaze n tube in November to start cheese. It's been really easy to do with the exception of my most recent attempt. I wasn't thinking and put the smoldering tube on top of some coals that were already in the bottom of my pit. Those lit and I came out to a pile of cheese goo in my water pan. Luckily it was foiled.

I've also started making my own bacon. Done close to 60# so far. Relatively easy to do and way better than store bought.

As to resources: amazingribs.com bbq-brethren.com and tvwbb.com and forums.