Ive been thinking about smoking meat for a long time. I tried with my gas grill but could never get significant smoke going. I found one this week from a local guy that was moving to Colorado. Never used, with a bunch of accessories and even a bag of hickory to get me started. Perfect! So I joined this forum and stared reading. Im usually pretty good in the kitchen so I wanted to go straight for my favorite smoked meat, brisket. One of my buddies joined me on this historic day and brought some other meats so we could experiment. A few things learned... -Chicken breast is delicate and easy to oversmoke (its boring, too) -the flat rocks! -my smoker is too small -hickory has strong taste -lots of things about fire management and smoke management Now im sure i broke some international convention rules on smoking by stacking but there's just no way we could get any more meat on that tiny little smoker. I made sure there was bark before we stacked. On the menu were stuffed & bacon wrapped jalapenos, baby back ribs, brisket, chicken breast, bratwursts and beef round (leftover from freezer) That was a good day with lots of leftovers. IN fact a brisket sandwich is about to be eaten.