Found your site looking for new ideas. I live in Clinton Ms. I have been smoking and or grilling for a long time and hop to learn some new things here. Current setups include a vertical direct heat I use for steaks and chicken. A converted horizontal grill with a offset firebox. Temp ranges in this unit range from about 400 on one end to around 210 on the other. Newest creation is a huge contraption that I am struggling with. It is using a separate fire box connected with 6' of smoke box. Designed with cold smoking in mind but hoping to get temps up for bacon,hams, and sausage.