I just started smoking fish and meats with a Master Forge 2-door gasser. We have an abundant supply of seasoned hardwoods from our yard and from some land along the Ochlocknee River (hickorys, red and white oaks, pecan, bay, Florida maple, and others) so have plenty smoking woods on hand. My oldest soon is a top notch smoker cook but I got tired of waiting on him to bring old Dad so smoked goodies, so I decided to start doing my own smoking. Many years ago BK (before kids) I perfected smoking venison sausage using a small charcoal grill and a cardboard refrigerator box. Here I am 35 years later taking up meat smoking again, but now the kids are grown and I am retired, so I have plenty of time. I chose the Master Forge gas smoker because it is relatively inexpensive, I wanted the convenience of gas, and I was not sure if I would stay with smoking food. I initially bought my Master Forge to smoke fish but have progressed to chicken, pork, and beef. My fish (mullet, bluefish, and Spanish mackerel) all turned out well and each became a delicious fish dip/spread, but with cooler weather I have turned to meats. The Master Forge is easy to use and has done a good job so far but I can see now I should have gotten a larger size. With that said the MF gasser is portable enough that we can take it to the beach and camping. In fact we are planning to take it camping at Torreya State Park in late February. Just the thought of a nice Boston butt smoking while we geocache and hike is making my mouth water as I write this. After I finish the current batch of pulled pork I am trying my first batch of ribs. Life is good!