Hello! Glad to find my way here. I've been grilling on Weber grills for years now and improved on it a lot when I found real lump charcoal. Same for smoking, though I intend to get real good at it. The inexpensive vertical units with a bowl of liquid over the coals are great to start with, and I've done that for a while. Mostly with fish. I have two Weber gas grills too. "Serious Pig: an American Cook In Search of His Roots" was a book that introduced me to authentic way of thinking about and appreciating food. That was I wanna say before "Food Network" which was at its best for me in the early years... lots of inspiration. Anyways, I come from many generations of good food smoked and home made in Poland- and I have to say the current situation in just about all deli shops around Chicagoland is horrible. Even my all American friends at the lake don't want any of the sausages or bacons we used to enjoy at the fire anymore. Its just not good. Period. So, I started to fish again this year- just brought home good 20lb of catfish last weekend. The best, lean after the winter and I intend to get a lot more! And get into my own true polish sausage- receipes from family members in the old country that I would be great to share. And learn from all you guys! Smoked ribs are my favorite... I am a construction guy. I have tools and stuff. Can weld and such, so between other things I have to find time for... good cooking will be the theme for this year!