Greetings! Just found this site and posted a question about smoking a sirloin tip. I've only a few years of experience, starting with a water smoker and graduating to a small Barbeque Galore model with a firebox. I generally use lump charcoal with a few wood chunks thrown in. Sometimes I get a nice smoke ring, other times nothing. Was wondering what's the secret? Tastes good just the same, but I am curious about this. The thing I like about moving to the larger smoker is that I think I had a creosote problem with the smaller one on occasion. The new one is much easier to control temperature. Anyway looks like a great site and I'm looking forward to exploring more!