Hello all, names Richard and I'm in Albuquerque NM. Just recently picked up a Brinkmann SNP so I can start cooking larger meals than my little Aussie would allow. Having said that I also want to start smoking meats, I've smoked a couple things but have a hard time getting a consistently good flavor (too much or not enough) and am having a hard time knowing when the meat is actually ready. So far I've done salmon, chickens, pork loin and chops and some other things. With spring here our weekly cook out (I grill every Wednesday for 2-6 couples) is about to start and I'd like to add some smoked meats to our menu. Need to point out that neither my lady nor myself like a really really smokey bite of meat, something subtle would be nice. I've used mesquite, apple and cedar to smoke with and so far the apple seems the best tasting. Here's what I've done to the pit to help with the temps and such, any further advice would be great. Added some gauges to the front since the one that came with it was useless. Oh and no it is not a propane grill, there's a funny story behind that tank being there. Lowered the internal chimney. I'm considering moving it but haven't decided where to move it yet. Made a baffle plate out of some HVAC sheeting, it's a little thin but seems to work so far. Holes in the baffle Needed a charcoal basket and couldn't find anyone to make one on short notice so I picked up one of the veggie baskets at Home Depot and modded it a tad to serve my purpose. How it fits in the fire box. I do use a water pan when I'm smoking so moisture isn't a problem, just getting the meat done properly and not overly smokey seems to be the issues at hand. Oh I'm also having an issue keeping the fire going for more than a couple hours. Tried the minion method and it just turns into a fire storm in the fire box with heat well up over 500. Thank you for any advice, feel free to flame at will *laugh* Richard.