My name is Rob and I am from AZ. I have been grilling for a long time and have been able to convert my propane grill to a smoker using indirect heating but is a pain to set up correctly to get the best flavor. I have mostly smoked pork butts and chicken. I seasoned my smoker yesterday and smoked chicken breasts, bratwurst and a 4# brisket today. The chicken and bratwurst turned out well. The brisket turned out to be good but I feel I can make better in the future. Even with using the smoker on low. I seemed to go through wood chunks more frequently than I expected. I had soaked the chunks for a few hours. I look forward to learning from the Forum as I start to use an actual smoker.