Hello, I am Michael, I currently am living in Newbury Park, Ca (a bit north of LA) I have always grilled, probably since I was 10. I currently use a Weber Genesis 3000 (yes it is about 15) but runs great. I mostly grill Chicken and Tri-Tip. I am new to smoking and await delivery of my first smoker. After much research I decided to go "all in" and get a FEC 120 from Cookshack. The how and why I came to decide to get this beast to follow. I started my research and decided that since I already had a grill I wanted a smoker that was only a smoker and not a grill smoker combo. I originally was going to get the electric SM025 but after reading a lot it seemed that a pellet would deliver a better taste. So once that was decided, I looked at the REC-TEC and Mak. I was only looking to spend around 1500. So I was talking with the family over lunch and they put to me the question if money was no object what would I get. I did not really have an answer because I was only looking at models within the budget I set for myself. Later that day they called and told me the wanted to help me out with the purchase, so I threw out all my original plans and started researching again. I came to the conclusion that the FEC-100 was the model for me. Just as I was about to order I started finding several threads related to the unit having internal grease fires. Although I am sure the problem is rare and possibly only from misuse I still became concerned. I then read about the FEC-120 the next model up which has the main differentiating feature of not having the firebox where the meat is. I was sold with that peace of mind. For me the smoker is overkill you guys are not free to let me know if I made the right choice. I am really enamored with the "fridge style" and all stainless design. None of my friends have a smoker and they are all blown away by pictures of it, so I have a large group that can't wait for the delivery. Feel free to let me know of what you think of my decision. I will post more about it once I get it. I would love to hear any thoughts or recommendations. I have read some about seasoning it, I am not sure what gets seasoned on it if someone knows the story let me know.