Being New Here To The SMF, I Would Like To Make The Following Suggestion. Prior To Registration, I think Potential Members Should Receive The Following Warning: WARNING….. Purchasing A Smoker And Participating In The Age Old Tradition Of Smoking Your Food Has Been Proven To Cause The Following: 1. A Sudden Lack Of Interest In Cooking From Your Spouse (at least on her part). 2 . An Increased Interest In Your Children, Family, Friends And Neighbors For You To Spend More Time In The Backyard. 3. Prolonged Exposure To The Elements….REGARDLESS OF THE WEATHER! 4. A Sudden (And Rapid) Increase In Your Social Network And A Desire For The Afore Mentioned Social Network To “Hang Out” In Your Backyard. 5. It Has Been Known To Become As Addictive As Any Illicit Drug And May Cause (God Forbid) Men To Spontaneously Offer To Not Only Cook The Meal But Even Has Been Known To Cause Men To Spontaneously Offer To Do The Weekly Shopping. If You Are Not Prepared Or Do Not Desire Any Of These Things…..Then Don’t Purchase A Smoker, Or Partake In The Age Old Tradition Of Smoking. Let me explain. I have lived in Alaska almost my entire life and have sampled and smoked more salmon than most fish markets sell in a year. Recently, my wife and I were watching a show on the Food Network on Southern tradition of smoking meat and she asked me why I didn’t smoke any meat since I have perfected the art of smoking salmon. I am embarrassed to say, I did not have an answer for her as I had never given it much thought. So, over the Fourth Of July weekend, I thought I would give it a try. Now for convenience sake, I have always used two Big Chief smokers for smoking my fish. However, after a little research (and knowing these smokers intimately), I came to the conclusion that with our erratic weather patterns and the unpredictability of the wind in our area, that, while fine for smoking fish for long periods at low temps, my Big Chief smokers were not the best choice for what I was contemplating….which in turn gave me the excuse to do what I had wanted to do for a VERY long time….I am talking about every man’s fantasy….THE UPGRADE! After looking at what was available locally and recovering from the sticker shock, I settled on the 24 inch propane fired Camp Chef Smoke Vault because it afforded the most flexibility in temperature control for our area. To make a long story short(er), in the past few weeks, I have smoked Brisket, Pork Roast, Pork Tenderloin, Pork Chops, Chicken (twice), and of course fresh from the stream, melt in your mouth salmon which is in abundance right now as the fish return to their native streams to spawn. But I digress from my initial point of including a warning to those who venture into the realm of the thin blue smoke. While my wife was watching House Hunters the other day, I overheard her talking to herself about a couple who were discouraged from purchasing a house in the Caribbean because it did not have an oven. Her comment was, “Who needs an oven….just buy a smoker and cook outside on the deck”. I found this innocent comment in and of itself as humorous and it would have remained that way if it were not for other comments she has made since about not needing to remodel the kitchen anymore because now that I have the smoker, she can just use the oven for more storage space for pots and pans which naturally stroked my ego. However, when she started asking questions regarding the baking of cakes in the smoker, I realized that I may have inadvertently stumbled into a realm that is going to cause me more than my fare share of time smelling like smoke and suffering through long hours relaxing on the back deck in the company of friends, family and a growing social network while enjoying the long days of summer here in Alaska but what am I going to do when it is 30 below this winter and the only one on the deck will be the one tending the smoker? Hence, my initial suggestion regarding the warning. Now if you will excuse me, I need to run to the grocery store!