My name is Kevin. I live in central Nebraska and truly enjoy smoking meats. I have done butts, shoulders, ribs, briskets, chicken, turkeys....ect. Right now I have a Masterbuilt electric but am looking real hard at a Smoke Hollow propane. I like the looks of it but some what concerned about using propane. When I do pork buts....it generally takes me 14 to 16 hours at 220 degrees. Briskets are about the same time but 230 degrees. I have had great sucess but wany more smoke with less attention to adding chips. Do you think this is the way to go. Thanks to everyone!!!!