First off, a special thanks to BMUDD, MBALLI, and BMAN for their help and tips!! OK, here is a photo of the built-in, 10-year-old gas grill that has been collecting dust since I got my smokers. and this is a photo of the smokers, located behind the bbq island Sausage bagged and rolled out Bacon Weave ready to go Sauteed Peppers, Mushrooms, and Onions Added Four Scrambled Eggs Added Cooked Bacon Added Pepper Jack Cheese Added Rolled and on the smoker with some Kielbasa All Done 3 hours later, temp 225-250, smoked with apple and pecan to 140 degrees. Pulled off at 165 degrees. Let rest for 45 minutes loosely covered in foil. Mmmm, Tasty Goodness!! Thanks for Reading!!