I have been an avid BBQ'er for years (Weber Grills) I have a couple of different smokers. My cheap square box water-smoker which I have had for a while, I use only for jerky, do to the ease of controlling low temperatures. Recently, I picked up a mint condition Brinkmann Pitmaster Deluxe on Craigslist in the free section. I made all of the baffle modifications, exhaust modifications and added stainless steel lab shelving. For the past two months, Monday through Thursday I cook on the Weber grill. Friday, Saturday, and Sunday have been my "Experiment" days, cooking on the Pittmaster. I have mastered Chicken, and Duck. I am still working on my ribs. I haven't tried anything else yet. I have all of the flavor profiles in many different forms solid, but I still need to work on my smoke flavor (concentration) and creosote issues. I am getting better every weekend though. I am fortunate to have a father-in-law that makes and sells " Pig Turd Hollow" mustards, BBQ Sauces, and RUB's of various types, so I always have those products in my inventory, at my family discount "free", but I also enjoy playing and making my own rubs and sauces. I posted an add on Craigslist in the wanted section titled "Things to smoke", with a list of all kinds of smoking woods, so I have plenty of apple, hickory, white oak, maple and cherry to play with. I get people responding all of the time, so I just leave it posted. I have yet to pay for wood, and have never been without. I work as a Lab Operations assistant, so I use alot of my skills from work while smoking, recording all of the data for EVERTHING, which has helped me learn very quickly. I am hooked on smoking, my neighbors is a veteran smoker, and he has been mentoring me as well. I have serious mechanical skills and a nicely stocked workshop, so I have already contemplated converting the log splitter I have in progress, to building a mobile smoking rig. I am happy to have found this forum.