I live in British Columbia, that is on the west coast of Canada. Sometimes referred to as the best coast or the wet coast depending on the season. I have two propane grills, a large hibachi and a Bradley Digital 4 rack smoker. I have welded a small smoker box for my gas grills when I use the rotisserie but mostly use the Bradley for smoking. I have mainly smoked salmon, bacon and sausages (not all at once, lol). I want to smoke some cheese but it hasn't ever been cold enough in the 5 years I have owned the smoker to do that. I LOVE the taste of smoked food! I consider myself a newby to this wonderful art. Anything else feel free to ask. Cheers!