Ok, I know I was going to post here last week, but between yard work, the pool, and smoking, we didn't make it online. Anywho... Bill and Jeanine here. We're outta west-central FL, Pasco county area. I'm fairly new to smoking, at least with an actual smoker. Tried a few times on a regular grill, but was hard to keep the temp down and smoke in at the same time... Jeanine smokes food in the kitchen all the time, but I think that's just because she keeps using the smoke detectors as the timer. Although she does insist that the food is just 'blackened'. Problem is, I'd never had blackened mac-n-cheese before.... *shrug* We picked up a GOSM Big Block and have gotten some good vittles out of it so far. Been playing around with the wood mix, but have some mesquite, hickory, maple, cherry and apple for now. Will narrow it down as we go Really appreciate all the info on the boards here. Giving me all kinds of ideas. Thanks!