Hi Everyone, I live in the pacific northwest - near Olympia, WA. I just got a propane smoker. I have had some little chief smokers that were given to me... unusable. I have a homebuilt smoker from someone else that I mounted on top of an old gas BBQ... that didn't end well, but the house is still standing and the wife is talking to me again. Then I made my own... but I could just never get it hot enough. So, I broke down and bought a Weston 30in propane. I just finished seasoning it and am determining what happens now... meaning which think will I be smoking. Pork, ham hocks, chicken, salmon, etc. I will ask some specific questions in the other forums. I hope to learn much and perhaps even, at some point be able to "give back".