Been smoking foods off and on for quite some time - started with a Brinkmann till it rusted out. Went without for years. Used other people's smokers, including a nice professional electric for some time. And even found a way to smoke meats with a regular gas grill with some work... But after the move, it was time to get a smoker. Didn't have a lot to spend, so got the Char Griller Pro with the side box. So far, other than learning quickly that "standard" charcoal just wouldn't keep the heat steady or for very long, I think I have it figured out to the point to start back up! So far have had success with some chicken and a deer ham. I look forward to trying many of the tips and hints here on this board - and maybe contributing a bit too!