I have always enjoyed barbeque and smoked meats, so I purchased a Weber Smoky Mountain Smoker last summer (after asking all of the experienced folks I know). My first attempt was to smoke 2 brined turkey breasts and I expected decent results for the first try. They were amazing... and I was hooked. I have since done a pork butt (which wasn't great) and a mildly marinated beef tenderloin. Although you pay dearly for the tenderloin, the only way to ruin it is to overcook, so I felt pretty safe. The only thing I would do next time is to season it a little better, but the texture... Wow - almost getting the shakes thinking about it! Through this very, very long northern winter I actually dreamed of all the things I could smoke when I would get the courage to walk out the back door... I have a bottom round roast and a rump roast (packaged 2 days ago by the butcher) in my refrigerator and found this forum while looking for was to do with them. One advantage I have is that I am in Ohio and cover the entire state with my job, so I have access to some nice sources for beef and pork. I am very adventurous with the food I will prepare and eat, so any suggestions are appreciated!