Greetings from slightly marinaded. I have been using hickory smoke when I grill out for some time now but never to the extent as described at this web site. I was introduced to the forum and the "art" of smoke by our good friend T-roy. Currently I am using a vertical Brinkman and my gas grill aided by chunks of hickory. Within the month I plan to try my hand at smoking a turkey(per a request by my father-in-law) and a london steak. From there who knows what meat I will come across or what is on sale. Autumn brings new opportunites to the table here in the Midwest so who knows what will be in the smoker next.