Just completed the first smoke of the season, but I'm not proud of the results. First I put a chicken on with a beer can adapter and no smoke or heat got on the inside of the chicken, back to the open bottom, also I couldn't get it above 162 deg. with a 225 deg fire. I think the water pan was to close to the fire, will spread the two apart next week. Second, my chops didn't turn out the way I thought they would, I think for the same reason, water pan to close to the fire. Also I soaked one chop in apple juice for 30 minutes like someone here suggested, but it came out rather bland.. The best two were the ones with just salt & pepper. Next week we try again, Mrs. Skeeter demands that I perfect the chicken like last year or the new smoker goes back and the old one comes out. Ya all have a great Sunday, it's going to rain here so I won't even bother litin a fire till next sat.