Hello to all... I'm new to this site and thought I'd introduce myself. I'm Jesse, live in Baton Rouge, LA, a retired mechanical engineer from the Petro-Chemical industry. Just turned 68 today and the family got me a Weber Smokey Mountain Smoker for my birthday. I did however, drop several hints that the WSM would make a nice gift. I also have a very old New Brunsfield vertical smoker with a horz. fire box/grill attached. I've tried my hand at smoking some meats and salmon in the NB smoker with limited success. It was very hard to maintain a constant cooking temperature. I have grilled with The Weber charcoal grills now for over 50 years (I think I'm on my 4th Weber grill so far). I have never enjoyed the flavor of food cooked on the gas grills, so I've always stayed with charcoal. So now I've got the WSM vertical smoker, and so far I am very, very pleased with it. I intend to use it for smaller size meals, ie, a couple chickens, rack of ribs (pork), a turkey, or a roast or two. Nothing too big or large volume. I frequently look at this site for advise and information, and have enjoyed the commentary.