Born and raised in Scotland but married a mid-west farmer's daughter 12 years ago and have lived in New York, Dallas and Indianapolis since coming to the States. I have a Weber natural gas grill for everyday use and anything I want to "git er done" quickly. I have the Charbroiler Silver Smoker for serious grillin' as the weber doesn't cut it for smoking a brisket 18 hours or a turkey for 14 hours. Since I've only had the Charbroiler for a month I'm trying to set it up right and learn how to control the smoke and temperature. All suggestions will be appreciated. I think I'm ok at high and fast grilling but I have everything to learn about low and slow.