Howdy all, Long time reader, 1st time poster. I've been grilling for quite some time and only recently inherited a Binkmann Grill King Deluxe Grill/Smoker. The original ash catcher and briquet holder is on it's last legs so I made some mods and installed 3 separate Weber Grill racks in a stationary position about 4" below the main cooking grill. So far, I've smoked Pork Butts, baby backs, spareribs, beef ribs, brisket, meat loaf and chicken. I have an ample supply of almond wood and have been using this as my source and am still trying to perfect the smoking process. With each try, my wife say's I'm getting better. Lately I've been smoking more than grilling. I'm running low on the ribs and will have to smoke a rack this Sunday. I've been using water or beer in my drip pan and a homemade rub. Any ideas or suggestions to improve will be greatly appreciated.