I grew up in west Texas, did academic things at Harvard, Oxford and B.U., then became an art dealer, and have been retired from that for a bit over seven years. Parents lived in New Braunfels, Tex. after retiring, and I loved the Guadaloupe Smoke House while it was still there. I currently live, and recreationally fish, on Cape Cod. Mostly my serious smoking experience has been with fish, and my wife and I are very good at doing brines and smoking Striped Bass (Rock Fish to some of you) which we catch, and wild salmon (which we buy). We did this almost always on Meco grills, which always went bad just after they went out of warranty, but which were all right for fish. For anything else (meat, poultry) we used either Webber charcoal or Webber gas, soaking wood chips (mostly mesquite -- I did mention I grew up in Texas) and putting them in punctured foil packs. As with the Meco smokers, you were always having to attend to things and replace these little wood chips as needed. So this time around, rather than spend another $100 for another short lived product, we decided to buy a Cookshack Smokette Elite, influenced by the fact that you can simply insert a chunk or so of wood in the box, and walk away and pretty much forget it. Having no fish on hand, we just had our first go with it by smoking two racks of Baby Back ribs. They turned out pretty well, although slightly dry. Our fault -- not the Cookshack unit. I augmented the rub with a little sauce and a short nuke in the microwave, and that solved the dryness. The new unit is going to be a lot more fun.