Hello Everyone First Iâ€™d like to thank Jeff for his great 5 day course. If you havenâ€™t taken it, do it Second, thanks to everyone here for the great tips and ideas Iâ€™ve read by browsing, learned a lot already. As for me, my name is Mark, from Buffalo NY.15 yr law enforcement, 6 yr vet (USAF) into bikes (04â€™Harley) Blues (blues drummer) just needing bbq for my 3 favorite Bâ€™s.I believe Blues, Bikes and BBQ is the secret to a long and happy life. Now I need the bbq! I have a 36â€ vertical gas smoker, A bit more than I was planning on, but I got too good of deal to turn down. As for my questions: 1) Wife a vegetarian (medically â€¦not by choice) can eat chicken and seafood. If I keep her safe foods on the top racks, can I do other meats @the same time? I normally cook her foods on one side of the grill and my meat on the other. 2) Smoking a lot of chicken, fish (water pan or not?) and how does water and brining affect chicken skin? For wings would like a crispy skin. 3) This weekendâ€™s first ventures are salmon (fillets from local grocery, high quality about 1â€ thick, no skin) Chicken thighs and chicken wings (thought wings would cook quicker, start with thermometer in wing? 4) Lastly, Smoker has heavy cast iron smoke box, anyone try preheating smoke box , or should I just use coffee can? Anyway I know thatâ€™s a lot,but thanks for any info! Looking forward to proving the smoker was a good investment to my vegetarian wife ( while Enjoying the best ribs, pulled pork and brisket I can make !!!!!! ) Thanks everybody!