I I've tried smoking off and on for years. My first attempts were on a grill using indirect heat. Then I remembered having El Cheapo Brinkman that I had purchased 15 or so years ago and used strictly for the propane burner during my years brewing beer. This morning I'upgraded to a Master Forge 2 door propane. I have had past success will poultry, moderate success with ribs and about a 30% success rate with brisket. I am hoping that I can gain a little more control of slow low heat and even temps using the vertical setup. I will spend most of my time browsing, ask a question or two and offer advice when I have something worth sharing.