I live in southern Minnesota and have been smoking meat for a few years. Mostly turkey, venison and beef roasts. I actually have 3 smokers. One is an old refrigerator converted to an electric smoker. One is an old refrigerator converted to a charcoal/wood smoker. I haven't used this one in quite a while since my fire barrel rusted out. I also have a R2-D2 looking smoker that I inherited after my stepfather passed away. This one works great but its hard to hold heat in the winter. Oh well, thanks for all the great ideas and information on this site. Enjoy the day!!