I've been smoking for a couple of years, but not that much as I guess I didn't really have a 'real' smoker. Now that I've been bitten from reading the charcuterie book, I want to get more involved and start making some sausages, bacon, and even more on the 'solid' meats. As far as experience, I'm probably like all others along this path ..includes, but not limited to ..anicient history with charcoal but mostly the last 10+ with gas grills and using smoke from a bag (soaked wood chips in foil packs). I have a nice 4-burner 'commercial' grill that has done well and survived 10+ years and sill working. must be attributed to what was build 10 years ago and not current. Anyway, I guess I could have posted here, but posted something over on the 'pellet' section called "pellet grill or not". I'm excited to get started along my smoke path and hopefully as I read/learn more - I'll get a chance to update everyone how things go.