I would like to introduce myself and compliment you guys on the information you freely give .... I have been reading here for a week now after my son gave me a new smoker (SMOKE CANYON) .. For Fathers Day... Started out in Flagstaff, Ariz about 30years ago after checking a book out from the library that helped me start cold smoking trout we caught there in the mountains... I had an old brick grill in the backyard that I was able to modify with plywood and use for the fish... I still get compliments from folks that remember the smoked fish there, talk about pure dumb luck! At least I didn't make anyone sick...LOL! We moved to Tucson, Az. about 25 years ago and I picked up a Brinkman electric, vertical smoker at a garage sale for 5.00 bucks .. It has served me and the family extremely well for many years with a family tradition for smoking turkey's for Thanksgiving and pork shoulders for New Years day. I have always wanted a larger horizontal smoker and this one has a few features that I love... Thick (1/4 in) steel walls, a 6 in diameter vent pipe, and a very large offset rectangle box that doubles as a grill. Since I got it last weekend we have smoked pork ribs and yesterday a 12lb. turkey. Even though I have been at this for many years, I am very ignorant about good techniques and that is why I have found this site to be excellent for all the tips I have read about. This week was the first time I had ever loaded the firebox and had a great slow 7 hour burn. A combination of technique and new smoker .. thanks. I remember helping my dad and grandpa as a kid in Oklahoma, to cut up hogs and salt them down in large wooden barrels in the smoke house and the hams that we hung on the back porch for breakfast meat after smoking for many days... I wish now I had been a better student.. Thanks for putting up with the ramblings of an old bear! HOWDY from Tucson, Arizona.