Hello Good People, First post. Spent a good amount of time today reading through the forums - lots of very good and helpful information here. I've been in foodservice for going on 20 years - held most every position you can in restaurants and bars - and I've grilled extensively but never smoked anything at all. I'm considering purchasing a Weber Smokey Mountain for summer fun, as I can't afford a Klouse or Lang just yet. Any tips or tricks you have to share would be much appreciated. Thanks for putting up and maintaining one of the best sites I've come across in a long time.