Here I am after signing up a few months ago. I am an old retired fart. Been retired since August from the Omaha DMV. Got interested in smoking meat after one time using my Brinkman on some ribs that came out so tasty that I really became hooked hard on smoked meats. I had a smoker years ago and then the wife thought she'd be sweet and get me a regular gas grill. I worked that grill like there was no tomorrow just so the burner would burn out and I could get back to using another Brinkman. I missed the flavor of real smoked meat. I gave a thought to smoking Slim Jims and sausages of all kinds. The Brinkman didn't give me much room to hang summer sausage, so I set my sights on a smoker. Picked up a Cajun Injector propane smoker at Cabelas on sale and modified it a bit with a new 10 psi adjustable regulator since it runs at 8k BTU's. What's next? A dual temp wireless thermometer and the love of making summer sausage, not to mention adding dried red chili peppers to the cure/flavoring. If your eyes don't water and your nose don't run, it's not spicy enough. I am here to learn from the pro's.