Hi all, I'm pretty new to smoking, been at it 2 or 3 years, with some hits and misses. Initially i have been using a cabinet smoker. IT came claiming to be good for hot AND cold smoking, but really it was only ever good as a cold smoker when using a proQ smoke generator, and was a charcoal hungry failure as a hot smoker. Made some good cold smoked salmon, smoked some salami's i made, cheeses. i tried hot smoking / smoke roasting chickens on there and ham hocks as well and they always came out ok, but i had to literally be by it every moment of the day to keep the temperature up. It was just to leaky and hungry for coal so i started looking for the future... And I've just recently given in to temptation and spent a pile on a WSM 47. My initial thoughts Wow its Cool. I Cooked a chicken and a couple of sweet potatoes the first night. They tasted great and were what I'm hoping for, I was amazed at how easy temperature control was on the WSM.... it just sat there at 235 for hours..... not dropping a degree... I knew i'd done the right thing. Next night i was a section of belly pork with an open pan or beans underneath to catch the goodies dripping from the pork. Beans were amazing, but i think i needed to leave the pork in for a little loner. Which is why I'm on the forum for ideas, help and advice. I Live in the UK and we don't have the history, or lost it, of this kind of cooking, our hog roasts are more of a spit roast whole hog with little in the way of added flavour, rubs or marinade. Good produce tastes great like this, but not something i can do in my back yard! Grill on Gas Outback meteor 6, cold smoke with a proQ, hot with the WSM.