Might be a little decieving, as I have had a Brinkman smoker for many years. I just never knew there was an art to this stuff. About once a year I loaded it up w/ stuff , got it hot and fought like heck to keep it that way. The food was good, but it usually took ALL DAY, and wasnt much fun. I tossed that Brinkman in the spring and found this website while researching a new smoker, and I am now hooked. I bought a GOSM from Walmart, and I love it so far. Had a belated Thanksgiving, so I did some ribs, chicken (split in half), pork tenderloin, and a few sausages. Everything was dryrubbed, and ribs were done using a modified 321. Used blackjack oak and some hickory. Heres some pics.