Been smoking several years on an old brinkmanship water smoker that has had a tough life, but still grinding away. Looking to become more methodical and produce better more consistent q, frustrations have been smoke and temperature control producing great results on my good days on my bad days over smoked and meat while done not up to temp to get quite tender. My friends say it is the OC coming out, that what gets cooked is always heartily eaten,either way I intend to get better. Mod the brinkman with temp controls or build something myself I look forward to learning all I can from you guys to produce better results at our weekly lake dinners.