I found this site about a month ago. You have been very helpful. THANKS! I started smoking about a year ago to give me something to do while recovering from shoulder surgery. Only need one hand to smoke, but I learned that getting a 12# hot picnic of the cooker is a challenge with one hand. Got both hands back now and and its much easier.I bought the Brinkman vertical water smoker and went threw the typical learning curve and modifications to get control and time with heat in the cooker. I've done spare ribs , baby backs, brisket, pork shoulder, chicken, chuck roast, fatties, whole brined turkey. I messed up my first ribs really bad ( too hot and to long) but since then , following advice from forums like this the results have been great food. Have not done a full packer yet but saw them at Walmart this week and it will be my next cook maybe with beef tongue (was at walmart also). I am looking for opinions on tongue. I got started with beef tongue back in the 60's when it was 30 cents a pound and I could boil one up and have sandwich meat for a week on a $1. Heart also but the tongue was easier. My wifes not happy about tongue, liver, heart, etc. I used to eat that stuff because it was inexpensive and I was broke, but I still like it. I have not seen heart in the markets. Anybody got a recipe for beef heart? Tongue?