I have been smoking ribs and chicken on my Weber Genesis Silver B for several years, using one burner and a pan of chips, with pretty good results. I used to make deer jerky and smoked salmon in a Little Chief and a Big Chief, but I don't have them anymore. Yesterday I found this forum looking for directions on seasoning my new Perfect Flame propane smoker. There is alot of great info here, and I have just scratched the surface. I smoked chicken hindquarters in it today and they were great. Tomorrow, a pork butt goes in, and the salmon should be here in couple weeks. Thanks to everyone for their posts and I hope I can contribute something.