I started smoking meat about 2 years ago with a propane smoker. I hated the soot all over my stuff and my smoker rusted out around the burner like all gas smokers and grills do. After a lot of reading and talking to another guy who's been smoking for a long time I decided on a Green Mountain Grill. I've had it only a couple of weeks but so far I really like it. I've done a pork butt, beer can chicken, and lamb burgers and they've turned out pretty good. I especially liked starting the smoker at 5:30 in the morning, putting on the meat and being able to go back to bed for a while. I'm still using the Green Mountain pellets that I bought with the smoker and just got a pack of Mojobricks for my next big smoke. Are there any tips that you experienced guys can throw my way? Thanks.