Hi All....I am another novice trying to learn how to master this craft. I live in the high desert of Northern Arizona at about 3500 foot elevation with gusty winds and high temps as the norm. I have tried to experiment by smoking beef and poultry using a Brinkmann Smoke n Grill but have become totally frustrated with the leakage of the unit and the difficulty of maintaining even temps. After much research on the internet and trying to stay within budgetary constraints, I have decided to upgrade and go with the 18.5 WSM. I joined your group because it appears there are many fine folks who are kind enough to offer advice and unbiased opinions. Thanks for having me and I look forward to many beneficial exchanges,
