Greetings from the fridgid state of Iowa! LOL Been smoking for a year now. Started with a weber charcoal smoker, had lots of luck with the ole girl. Due to the beautiful weather here in Iowa in the late fall, winters, I had to switch to a Propane Great Outdoors Smoker to keep the temps going right. Had a heck of a time keeping the charcoal at a consistent temp. Love to smoke our big Iowa boneless pork loins, turkey breasts, BRATS, chicken breasts, pork ribs, and trying hamballs tommorrow with a porkloin. Reading around the forums I think I need to get into the Bacon, and not the chocolate covered kind. LOL Looking foward to sharing your knowledge and helpful tips and tricks. Have a Merry XMAS!