Hello all. Name here is Matt, and I've been lurking for awhile now. I've already put some of the knowledge gained here to use smoking ribs, pork chops, and cheese. My current smoker was built for me out of wood. It was perfect for salmon, and will still be good for cold smoking. I am now impatiently waiting for a Master Forge gas smoker to arrive at Lowes in my name. I can't wait to break it in... Thanks again for all the invaluable past and future advice!!