I have no idea what I was searching for when I ran across this site. Been smokin' meat for nigh onta 30 years ... I currently use a Brinkman smokin pit pro. I'm one of the weird old "how long can you hold your hand over the fire" thermometer types. At 6am I loaded her up with 60 lbs of freshly corned Buffalo flats to smoke into Pastrami. Tomorrow I am putting in 20 lbs of butts and 20 lbs of shoulder for pulled pork ... I planned to do this last weekend ... BUT IT RAINED ALL WEEKEND! sob sob sniffle. Ahhh the joy of living at 6400 feet on the side of a mountain. I'll post a couple pix ... if I can figure out how to work this new fangled digital camera. Hope to get some good tips and methods from yall ... I'll chip in if I think I have anything to offer.