Just stumbled on this site and what a resource this will be. I live in northern Mn and have been grilling on a Weber for many years. Started smoking on the Weber the last few years and had some success stories and some just ok stories. The challenge has always been keeping the temperature at 225-250 without bringing it up too much or having it dwindle out... Wife got me a Masterbuilt Electric Smoker and am just getting ready to use it after a long, long winter. I seasoned it last week but have many questions and am excited to call on the wealth of knowledge on this site.