OK so I'm a FNG to smookin BUT I have loved it since I was a wee bain. I was a raft guide for 6 endless summers (read as 12 seasons back to back) I utilised a dutch oven a lot! I also cooked over the open coals A lot! I saw my first REAL smoker in Texas and was hooked. Soo I was turning everyting Isaw into smokers.. Fridges, old oil tanks,drums, propane tanks, the odd abandoned airplane or two,.., even the pet cat. (no really) All I got is a char-Broil Grill that my father in-law gave to us a few years back. I was determined to make it a smoker.. its a Lowes brand with Zero tolerance for low heat really.. I added a baffle palate in the back to reduce the departure of presious smoke. and I remove the right grill and "flavorisor" to put the wood chip device on the burners. To date I've smoked 15-20 baby backs,several briskets, several spatchcocked chickens a couple of turkeys, and TONIGHT my first fatty and those japinoe and cream cheeze thinigs with a beer can chicken .. BUT its very very tempremental as the wind ... any wind will kill the temp,,. the smokin part is on the primary burner(out of 4) set on WAY low. the first batch of chunks and chips ( a mix works best) is great, the second batch usually takes way too long to catch and start smokin. so here it goes.. life is good!