Good afternoon. Just wanted to say that this is a wonderful site for an absolute ametur like me. I recently bought a Brinkmann 2 door smoker. After alot or research, this was the best smoker for my budget. Everyone I talked to said say away from charcoal until you're "experienced". Just the time and experience you need for the charcoal, not to mention patience. anyway, My name is Mark, I livein Oak Creek, WI. Oak Creek is a suburb of Milwaukee, south side. I have my meat experience in sausage. twice a year, my family and I make sausages, usually totalling 400 pounds (finnished) per making. Polish, Brat and mild Itailan is what we make. I've recently started making snack sticks and Hungarian on my own. hence, the new smoker. I'm a Union Plumber by trade, I have 2 litlle girls (3,5) and have been married for 7 years on the 17th of this month. Looking forward to meeting some of you, and hopefully I'll get to be as close to a professional as most of you are.