I’ve been smoking food for quite a few years. Pork butts, tuna and ribs get the smoke most of the time but an occasional meatloaf or chicken will hit the smoker as well. I’m looking forward to exchanging recipes and other info regarding smoking food. I came across the site when somebody on a fishing site I use posted a how to smoke cheese link the smoking meat forum. My reaction was that sounds good but how………? I use two Brinkman’s, one with an offset firebox and one single chamber and a vertical King Cooker butane unit.