Well this is my first meat smoke with my new charbroil propane smoker. I retired my brinkman electric. I am very satisfied with the way it produces smoke and i love the heat control i have with the propane and the baffle. Anyways to the meat, i have a nice london broil that i rubbed down with garlic pepper and injected with Tony Chachere's Creole Butter. Im using hickory and here was the meat ready to start. Im going to smoke it at 230* and pull it at around 140* wrap it and let 'er rest, thats what i read somewhere. If you pull it too much later its really tough i hear. Here you go, a feast for the eyes, ill post more of the finished product.