Greetings fellow dead-animal-flesh lovers! I got tired of the 'one note' results of gas-grills, so I recently purchased a Brinkmann TrailMaster LE from HD and, after researching the must-do mods for this design, I found SMR. I've got a lot of reading to do! After the seasoning run, I tried a 7lb+ pork shoulder/boston butt, and, although it came out OK (bark was a little bitter...), I learned how much I don't know about fire/temp control. Hopefully, the modifications will take some of the landmines out of the equation, and the kind folks on this forum will be there to answer the more detailed questions I might have. I'm a member of a few forums so I have the etiquette down. When I can, I'll post up some pics of the rig and the mods as they are completed and tried. Look forward to chatting with you fine folks! Remmy700P (Duffy) P.S. Too bad the forum doesn't have a "smell-a-post" function to go along with those threads full of BBQ pics!