Hey! I'm (ro13bit) Brian and I am a new member. I recently received a Brinkman gas grill - charcoal grill/smoker combination for my anniversary. I am VERY confident with the gas grill - even my new one (although I am still learning it's hot spots and tendencies) I did OK with my first couple of charcoal attempts. So, smoking is what I really want to get into. I am starting today with a small pork loin roast. My greatest worry is temperature control. I also have concerns about wet smoke vs. dry smoke. So, I look forward to seeing the different techniques and getting input on how to improve. Some recipes and rubs would be great too! My favorite BBQ place in FW is Coopers but my favorite overall is the Germantown Commissary in Memphis, TN.