Hey now! I'm in Omaha, Ne. and have been smoking meat for about 10 years. I got started by making jerkey for my hunter buddies. They'd all gotten tired of the labor envolved with making jerky, but me (not a hunter at that time) was new to it and didn't, and still don't mind the effort it takes. Only now I'm only doin my own game. I use a Brinkman PitMaster Deluxe which is deffinetly an entry level smoker, but she has served me very well over the last decade. My biggest gripe is that I cannot seem to get my food to "bark" like I've seen and eaten so many times. I love my food to have that burnyness (yes, I also like to make up my own vocabulary) and my grill only turns food red. What gives? Is it because this grill has no baffle? Am I not preparing my meat correctly? I even used Jeff's rub this weekend and had red spare ribs. They were good as hell, but still not what I want to achieve. When I've tried Brisket, I have the same results. I am currently in the market for a new smoker. I've been eyeballing a LandMann BlackDog 42". I've never seen this grill in person, only online but it looks pretty nice and has more room that the Cimmaron. I guess I'm particular to a horizontal smoker and it HASto be charcoal. Anybody know much about this grill? AND WHAT HAVE I BEEN DOING WRONG FOR SO MANY YEARS? I love the Smoking-Meat Forum and have had a blast reading evryone's posts. GLAD TO BE HERE!