Hello folks, my name is Horst and I bought my 18" WSM about 5 years ago and love it! I live in Sacramento, CA. Currently I use a regulator/blower by Auber Interments on my smoker, which some may think is cheating, so so far it has been the only way I can get consistent results. I have fried turkeys and chicken on my propane cooker, and have smoked cheese, turkey's, beef and pork ribs, salmon, brisket, pork butt and even chile on my Webber. I'm still experimenting with rubs, sauces and techniques with the hope of opening a smoke stand/catering business in retirement. I am open to Ideas, suggestions, and criticism as I'm always seeking to improve my craft. I look forward to constructive discussions with you.