Just got our very first smoker set up, a Brinkmann gourmet charcoal smoker & grill. After viewing some modification videos and forum threads, we've added two temperature gauges (one for each rack), handles on the racks to help lift out, cut out the bottom of the charcoal pan & put a grate over it to ash it easier and plugged the center hole on the bottom pan and cut a triangular vent with a sliding door to control the air flow. I'm going to season it Friday night and I plan on smoking some baby back ribs and a chicken in it on Saturday! I've got wood charcoal lumps and apple wood chunks and apple wood chips (husband said chunks I said chips we're still debating who's right) to go with an nice applewood rub I have for the meat. I can not wait to start smoking everything I can think of to stick in there!