Checking in to say I'm from New Orleans and love smoking beef and pork. My old smoker is a New Braunfels barrel with a fire box. I've never had the greatest success maintaining the temp unless I checked and adjusted it every 15 minutes. I had a propane grill until a grease fire took out the fuel line and the entire unit glowed orange-red in the night. I just got the okay from the boss to buy a Big Green Egg. I'm looking forward to doing better ribs, brisket, butt, turkey, fish, and so forth.