just want to say howdy to everyone, been lurking for several days and the information is great. i worked several years at a local bbq joint back in the 60s as a kid and have been cooking ever since. looks like time for an upgrade to a gosm, then upgrade the gosm, larger water pan like the oblong blue roasting pan i did corn in 20 years ago but threw out, harbor freight dutch oven for the wood pan, possible add lower vents, and of course, a couple accurate thermometers. see by other posts the thermometers are available almost locally. also peculiarmike if you read this, i figured the name out, cause im about 30 miles from ya, ever ate at the stillwell smoke house? thanks for all the good info guys, tjw in kans.