I'm a long time griller that is just getting into smoking. I have a smoke-n-pit horizontal smoker and have done some of the suggested modifications read here. It now has 3 temp gauges across the front an extended exhaust and has been sealed up along the firebox lid and door and the rotisserie slots, to help control airflow. I have some baby backs rubbed down in the fridge and a nice beef tenderloin as well. I'm starting the ribs in about an hour then when they are done the tenderloin will go on. I'll try and get some good pics. Thanks Jeff for the introduction, 5day course and all the wonderful info on this forum. Wish me luck. Smokin Gun.