Hello all, I'm Isho in El Salvador. For the past year or so, I have been experimenting with grilling and smoking, with fairly good results and some disasters in between (as i'm sure it happens when a noob tries to smoke a brisket!) We have a very limited selection of equipment, meats, fuel and wood/chips here so we have to make do. My first grill was a made-in-china 22in kettle that cost around $70 and I think I got what I paid for. After one winter it has corroded and is falling apart. Last week I picked up a grill/smoker combo (should have been the first red flag, right?) and ran home to put it together only to read some pretty rough reviews, it's an ECB! Followed almost all of Jeff's mods and gave it a test drive smoking some salmon. My first impression is that it was very difficult to control the temperature and I quickly overcooked the salmon, but the smoky flavor was awesome. Grilling is ok for me and I love burgers, but there's just nothing like some slow-smoked, juicy pork. Baby backs are my faves and I'm not half bad at them by now. Pork butt and the holy grail, brisket, are still things I'm struggling with but I understand they take more practice to get right, so i'll keep trying! I have tons of questions as I've had a hard time controlling temperature and also getting chips/chunks to smoke for longer than a few minutes. I'll be posting in the forums to try to get some pointers on these. For now, just wanted to say hi!