Well, I have been looking at this site for some time now and feeling ready to post. Wish I had been smoking for awhile due to the (is it possible for this statement) crazy Texas weather! It SNOWED yesterday... We got a ( I love this nomenclature) ECB El Cheapo Brinkman. It has proved a fine steed...especially for the first outdoor meat cooker. Have read some mods on fixing this little smoker for our liking. Post some pics when the holes are drilled. Will do it up and then get a proper model come summer (in two weeks) Hated to smoke and find we didn't like it, but oh good ness, after two months, it is the only way to cook, right??? My big deal is to smoke abnormally. I guess I mean to say, from now on, each weekend I am throwing on some type of produce. At least one. I will smoke the whole darn produce section before I start on meat. Already did garlic, onion, poblano, APPLE (this was a MAZE ing) and mushrooms and potato. I even did a calamari steak. Will post as I go, pictures to follow for the Smoke Induction of 2010, a Cook is Born. (no Barbara S. to star) I look forward to critiques and much more wisdom than I can gather on my own. Please keep me in your posts, I need all the help I can get!!!