I have lurked around the edges of the SmokingMeatsForums.com for awhile and decided to go all in. Thanks to all contributors for the great information and tips. I started out a few years ago with a Brinkman POS smoker and then progressed to a Smokinator 1000 for my Weber kettle charcoal grill. The results were outstanding, however tending the fire on a cold Michigan winter day took too much effort. After considerable research, I settled on a Masterbuilt 30-inch propane smoker with 2-doors. I did a few mods, but nothing extreme. So far I have had excellent results with pork butt, brisket, sausages, jalapeno poppers (ABT's), and even smoked jackfruit to make a vegan "pulled pork" for a family member. The real test will come this winter!