My name is Paul Brown and I live in New Jersey. I have been grilling most of my life with no knowledge of really how to make it great. Recently got a Smoke Hollow 4 in 1 Model 47183T, which only seems available at Sam's Club(http://www.samsclub.com/sams/smoke-hollow-4-in-1-combo-grill/prod3920115.ip?navAction=push). With this Unit I have started to look into enhancing my Grilling and to learn how to smoke everything I can. So far I have smoked a Pork tenderloin and a pork shoulder. I do have to say that with a little internet research and patience they both came out pretty good. The one big issue I have is maintaining the temperature. The shoulder was 8lbs and took about 16 hours. I used the fire box to smoke both pieces of meat and had to put the shoulder in the oven in the house for the last 2 hours as I could not get it past 197 degrees internal temp.
Needless to say I have since then found some information on possible ways to fix the temp issue and will let you know how it goes after my next smoking escapade.