I was glad to run across the SMF site. There looks to be a lot of good information available here. I've been grilling and smoking for several years, but have just gotten serious about it in the last year. I started out smoking Pork Shoulders on an OLD (but almost brand new) Brinkman Vertical Smoke 'N Grill. My grandfather had given it to my father back in probably 1980. He never adapted to it. (He loved his Weber Kettle). So it was there and like new when I fired it up around 1990. It was so old it had no door on the side to tend the coals or water. I had to pull all the grills and what was cooking on them out to add coals. Several years ago I picked up a Brinkman Smokin Pit Professional with a side fire box for FREE. I really have enjoyed this smoker. My mainstay is still the Boston Butt, Pork Shoulder, and pork ribs. Within the last year I've started working on rubs and am really enjoying them. I smoke a pork loin for the first time yesterday and was REALLY please with the way it turned out. Anyway, I hope to learn a lot here as well as contribute something meaningful on occasion.