Just to introduce myself . . . my husband and I have been smoking meat for years but kinda dropped it since the smoker was one of those bullet shaped things and a pain to use. For my birthday this year he got me a beautiful vertical propane smoker so that I can play even when he's at work our out sailing. Right now we've got a fresh ham smoking over hickory and apple. The lil' piggy was basted internally with an apple/maple syrup baste, brined in an apple maple brine, and then rubbed before he went on the grill. I'm looking forward to picking up lots of information here, meeting lots of like minded folks, and really getting motivated to drive my neighbors nuts and put some really good food on the menu.