Well gentlemen, my smoking career has been short thus far but rewarding. It started out after this past deer season. I was using a Big Chief top loader that I got for free. Started with the jerky. Was not crazy about the top loader. I made a wind break for it and it worked to the point of melting the electrical plug....still works. Then I picked up a charcoal smoker on clearance and did not like the quality of it. very thin guage metal. Did a few smokes...read some more forums...learned.... Now I have a propane GOSM. I ended up with the wally world one. I looked all over and almost bought at smoke vault at Gander. Looked at the wide body and decided I did not need something that big. Settled for the $99 special....I figure it fits me well presently. So, followed directions I've seen on here. Smoked the pork shoulder for and used a digital / remote thermometer. Hit a plateau from about 145 - 165F. Cooked nicely once I wrapped it. Finally, I pulled it off at 195; double wrapped in towels and into cooler for about an hour. Pulled it out and unwrapped.....wow...too hot to handle at first. Wife was amazed...bone pulled right out...easy pulling it apart. My fist pork shoulder was a beech to pull. Now I know why...got to use the meat thermo. and let reach 195+. Taste so good...brought leftovers for lunch. Would love to attempt ribs! I better do some more reading.