Hi all, my name is Gary and I'm new here at the forum. I've been smoking meat, poultry, fish for about 20 years basically trying to teach myself trial and error. I just found out about this great forum and all the info here! Well lately I've been smoking some steelhead in my little chief smoker and they were good as can be. For the last few years I haven't been smoking as much as I'd like to since I got rid of my old Brinkmann kettle (sorry excuse). Well about a month ago I found a Brinkmann charcoal vertical smoker ( the cheap one) paid $40 with a 20 lb. bag of Kingsford and a couple bags of hickory and apple chunks, so what the heck I couldn't go wrong (plus he had modified the charcoal pan and had put an insulater hot water heater blanket on the unit). Well it's getting cold up here in N. Idaho and I was having problems controlling the temp on longer cooks although I did smoke up some tasty pork butt and some awesome beef back ribs, used Stubbs charcoal and this stuff is pretty good imo beats Kingsford hands down, couldn't find my favorite Royal Oak. OK so I figure if I want to continue smoking tasty bbq thoughout the fall and winter I need gas or electric. So I'm leaning towards gas, I keep checking craiglist everyday and then I find what I'm looking for, GOSM older stainless steel model (a plus) after a little negotiating I picked it up for $95 with half full tank and nice weather proof cover. This thing is super nice condition and well seasoned is a plus IMO. Made some pork spareribs on it that day with applewood yum! Well I'm trying my first brisket right now! I bought a nice 4lb. point with a great fat cap , I did not want to try a 14 pounder right off, also have some nice beef back ribs on there. I used the cowboy rub from grill mates on the brisket, wrapped it up in plasic wrap for 36 hours and now it's been on the GOSM for 5 hours, smoking with apple and cherry chunks at 225 degrees and holding in low 40's temps here in beautiful north Idaho, beautiful dark burgundy color on both pieces of meat, btw I mop the meat with 3 to 1 apple cider /olive oil every 1.5 hours or so, can't wait but I'll have to, ohh! Thanks for letting me share, great forum!