My name is Richard and I have been a lurker for quite some time. My wife has been telling me that it's much more fun to be an active member of a forumso here I go. Four years ago I got a propane ECB, and used that with limited success till the Silver Smoker came along 2 years ago. Challenging! After some serious modifications, 1/4" thick baffle plates, charcoal basket, raising the charcoal grate and most impressive of all, a new 4" diameter smoke stack welded in at the bottom of the chamber, success! The temps are fairly even side to side! I use this unit mainly for ribs these days. Last Fathers day my wife got me a WSM. Awesome unit. I use this for the longer cooks, butts, brisket, just once and chuck rolls. The back yard is so much better smelling now that we have Smokin' Meat there. Thanks for all of the help so far and I hope that some words of wisdom and knowledge can come for me to you and any other noobs out there.