G'day everyone, another newbie from Australia here. I was introduced to this site by Denver Dave. He sure is keen on barbecue. My name is Brad and I live in a rural town south-west of Sydney. We have a myth over here called 'The Great Aussie Barbeque" which basically means cheap steaks and sausages charred black over a raging fire of eucalyptus and pine. I've never found anything to match the quality and skill of the American barbecue. Consequently I have probably destroyed more meat over the years than was ever cooked properly. I have much to learn. My previous barbecue was a two burner hot rock affair made in Canada that was a superb crematorium. I now have a 4 burner arrangement with grill, hotplate, wok sideburner and rotisserie that produces passable results with roasts and chickens but slooooow cooking evades me. I have also had Webers with moderate results and I do have a little used Cobb Cooker. Basically I'm a crap cook! I want to build or buy a smoker and get started but first I would like to master the equipment I already have so it looks like there's a lot of work ahead for me. Thanks in advance for your help and advice. And Thanks Dave! Brad.