I am a first time smoker from Denver Colorado and am ready to get started. I just got the Char-Grill Super Pro for my birthday after much research. The biggest problem I read with an offset smoker is hot and cold spots. I think I solved this problem with just the parts provided. I did not have to go buy sheet metal and create a baffle like many people suggested. If anyone is interested on how I did it I would be happy to share and show photos. I am going to smoke my first pork shoulder this weekend and still have not decided what to use for a rub. I prefer more of a sweet flavor vs spicy. Any suggestions would be much appreciated.