Hi all! Glad to find this resource among so many fine Web resources on smoking. There ain't too many of us coyotes here in the big city - or more precisely, in the L.I. suburbs where I reside. I've been smoking on the 22.5" Weber kettle for years, and while I'm getting great results I have finally tired of the hassles particular to using that grill. So the wife is getting me a proper offset unit for my impending B'day. (Of course I went and got it due to the weight.) It's sitting in the garage in the box until then lol It's the CharGriller Smokin'Pro. I'm still on the fence about it, and Lowes' 90-day NIB return policy will give me plenty of time to finalize the purchase. The alternative would be the Bar-B-Chef, but to get that shipped here would be $100+ more than the CharGriller. I tend to make my own mops and marinades and sauces, but since I keep getting gifts of great dry rubs I've not yet bothered to make one. Most recently I've been on a mango & taramind kick; one or the other or both keep finding their way into my sauces. I sometimes smoke just with the dry rub & mop, other times I'll coat with sauce late in the process. In a pinch, I've found that smoking can be a two-step: I can smoke something for 6 hours or so, refrigerate it, and finish it on the gas grill the next day. Those 6 hours are sufficient to impart the proper smoke flavor. It ain't the optimum, but it does work. I'm wondering if anyone has ever tried smoking, then freezing, then finishing some days or weeks later.... that would be VERY convenient. It would mean that I could smoke an entire grill's worth of stuff and have smoked meat every day! Looking forward to learning from y'all.