Hi there! Name's Dan, been lurking here for a while from my desk in cold Western Massachusetts. Over the last few months, I've figured out how to use my four-burner gas grill as a serviceable substitute for a "real" smoker after developing an interest in the Art of Smoked Meat. Since working out a method, I've done probably a dozen meals, including spares, meatloaf, pork loin, pork "bites" as I call 'em, and even a couple sirloin steaks. I think it's about time to get myself a more versatile rig put together, and SMF has been a great resource for plans, ideas, and the possible pitfalls that I need to look out for. So I'd like to start my time here by saying a big Thank You to all the members that have shared their knowledge here in a public place so that a newbie such as myself can get the skinny on this damn tasty brand of cooking.