MA3K checking in from Maui. Thank you in advance to the community for your efforts. I'm researching smoking meat to prepare my harvest. I'm fortunate enough to hunt year-round for wild hog, free range cattle, goat, & axis deer. Prime protein for smoked meat & sausage. I've got couple of smokes on my Char Griller Pro. Mods: stack extension at grate level, expanded metal charcoal box, external grate temp. gauges calibrated, & tin foil gaskets for the smoke chamber. I also have analog meat thermometers calibrated as well as the igrill2.