Growing up in West Texas, I've done briskets (smoked) and steaks (grilling) pretty much all my life. Pork was never very high on the list and then mostly just grilled pork chops. When I found this site, I think I had already bought the GOSM, and I know I already had my grill. I did a brisket or two and found how she cooked, then found a rub that really intrigued me, so I did some pork butts. Now, I guess about the only thing I haven't done in the GOSM is a turkey. I've gotten the hang of how to feed it over how I used to feed my stick burner. The stick burner used wood for heat and smoke vs just smoke with the GOSM. I've played around with injections where I'd never done it before. I learned there is other wood than mesquite!. All in all, this site has really brought my skills up in a lot of respects. I still miss my wood burner, but since there really isn't a lot of good wood here in Denver to cook with, I can make do.