Santa brought me my first smoker this year. Its a 30" Masterbuilt powered by propane. So far I've successfully cooked a brisket, pork lion, salmon, and spare ribs. Today I messed up on second shot at salmon. Way to dry but I'm learning. I live in Seattle and work for Anheuser-Busch. I call on all the stadiums and airport. Fun Fact--For the San Francisco MNF game in September, we went thru 800 kegs. They drink a ton a Seahawk Games. One of the things I'm trying to figure out in my smoking is how different woods affect different flavors. I'm going to try my first whole chicken tomorrow, and believe it our not, I'm going to smoke a 13lb turkey for Christmas dinner for the family. Pretty risky move right out the gate to say the least