Hey all, I figured it was time to go through the roll call. I've been smoking meats for about a year now and have been using this site for advice since day one. I have an electric ECB and an old Brinkman SnP that I was gifted. Recently I got a maverick ET-733 and man is it handy! I like to use the ECB for long smokes like Brisket or pork butts and use the SnP for everything else I get my hands on. I've have a homemade "mailbox mod" set up for both. I use it on the ECB because it's a lot easier than tossing more wood chips in all the time. For the SnP I burn oak and use the mod for cold smokes. Just for fun I'll ramble off the list of things I've smoked in the past year. Brisket, pork butt and picnic, pork ribs, chicken, venison pastrami (home cured n all) Canadian bacon (home cured) chex mix, lots of cheese and belly bacon as we speak. Wow, now that I read that I understand why my wife thinks I'm obsessed! Anyway, I'd like to give a big thanks to everyone who has posted on this site because you've probably helped me or given me an idea at some point!