Hi All, I'm smoking form the SF Bay Area in California trying to use a Brinkmann Trail Master Vertical smoker. Up until now I've been smoking on an old Char Broil coal unit that I assembled about 50 years ago with my father (wife hates and I'm having a hard time getting rid of). Right now my favorite meats are full slab pork ribs and brisket. Once I can get the Trail Master going I'm looking to expand into fish and cheese etc. It seems my chicken runs kind of hot and cold or maybe it's me because I really enjoy the ribs. Looking forward to talking and exchanging info.