I ham new to the site although not new to smiking. I am on my second smoker (started with an inexoensive propane Brinkman smoker one day when my grille broke) and have moved on to a vertical propane model with a front opening. I have tried to smoke most of the basic stuff, shoulder, brisket, butterflied legs of lamb, turkeys, chickens and even chicken wings. Most has turned out well but I just got a lesson in shoulder in the "pork room" relating to meat temperature. Although the smoker hgets used less in the winter, it isn't put away til spring. When I have the time and there is a good day's worth of Big 10 football, I have been known to spend the day on a good smoke. Next up; a fattie.