Hey all! Coming to you from Stuart, FL. Been smoking for a few years now. Until about 2 years ago, I'd simply add chips in a small cast iron smoker box to my weber grill. PIcked up a SausageKing LP smoker (same as the GOSM) via craigslist for $100 and love it. Brisket, pulled pork, ribs, chickens, and of course, Bacon Explosion!! I'm using a stock setup with the Redi Check dual probe remote thermometer. Just ordered a nomex gasket kit to try and tune in the temp fluctuations I have to deal with. A needle valve is on the short list as well, but I'm a little nervous about disrupting the LP delivery system. I'm sure it's not rocket science, but never having done it before has me slightly concerned.