New to smoking meat, need suggestions/advice

Look up Smoker mods on the web and make a few whilst curing the chamber; it makes all the difference in the world and keeps costs down. don't be afraid to make mistakes. congratulations, you are now one of us.

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I suggest getting an electric smoker first.

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Where's the fun in that?

Your hobby is going to be a full-time fire maintainer. I would look for more suggestions than a $70 offset as your first smoker or you may not keep up the hobby very long. It has 3 1/2 stars on Amazon.

The 22" Weber Smokey Mountain has five stars with over 1,700 reviews.
https://www.amazon.com/Weber-731001-Mountain-22-Inch-Charcoal/dp/B001I8ZTJA/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1495635185&sr=1-2&keywords=weber+smokey+mountain

There are a lot of smokers out there to choose from.

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I suggest getting an electric smoker first.

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As someone with an electric smoker, I don't suggest it. At least learn from my mistake and get a pellet smoker. That stick burner will put out much better food though, go with that if you want to put in the work.

regardless of the smoker you get, you'll also want a dual probe thermometer. The first time I used my smoke I realized the thermometer was off when the brisket was over-cooked in 5 hours because I smoked it at 400

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I appreciate your concern, but I am more concerned with paying $400 for a smoker before I even know if I enjoy it.

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Understandable, but with an offset stick burner that costs 70 dollars I don't think you will enjoy it very much. I have quite a few regular grills and the only ones that were under 70 bucks were the 14" Weber Smokey Joes. The walls are going to be so thin on that offset it will eat wood like a forest fire.

Do you know people who have smokers? Tell them you are thinking about getting into smoking and offer to bring some meat and help them to see if you will like it or not.

My BIL has an huge offset that came with its own trailer and you have to cook a whole cow or two pigs every time you fire it up. The walls are so thick it has counter weights or it would take two grown men straining just to raise the lids. It turns out some damn fine barbeque, some of the best I have had. But even with the thick walls he works his arse off maintaining temperature. Constantly opening closing the vent door, adding wood, checking to see if it needs more wood, etc. He likens it to playing two football games in one day.

I have a Weber smokey mountain. It's more portable than an offset - it makes one or two trips to Louisiana every year. Very easy to maintain temperature - once it is at temp for 15-20 minutes that's it, drink time. Nothing more to do until you wrap or take the meat off.

There are many smokers out there and each type will have it's advantages. If you have decided the type smoker you want you may try to get one used. That way if it's not for you, you can probably sell it for what you paid.

- Start with a Weber Kettle. Brand name, yet affordable. Plus you can smoke and grill all-in-one. Can pick one up for $100.

- Get yourself name brand coals (I prefer Kingsford), wood (hickory/cherry/oak), and a water/drip pan (cheap foil ones work fine)

- Need something to read temperature. Dual probe thermos work best cause you can monitor both meat and grill.

- For your first smoke do pork butt. It's VERY forgiving.

- Need a rub also, store bought is fine but fresh is always better. To save time I mix store bought with some fresh ingredients.

- Lastly...you need beer. Lots of beer. I suggest something local with low ABV. You'll be smoking for awhile (8 hrs+).

Once you have everything needed...get back with us and can guide you through your first smoke.

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Where are you located?

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I live in an apartment in Dallas.

Thanks everyone for the good recommendations. I'm really not looking or able to spend a fortune on this new adventure.