Richard from Panama, in the Chiriqui Highlands where temps average 70 degrees year-round. I've been grilling for many years and have had limited experience/success with smoking. Mostly just cooking for my family, so looking at a Lang 36" patio model or having one built locally due to shipping costs with the Lang. Tried indirect heat with a 36" horizontal grill today, chicken at one end, fire at the other, dampers set accordingly and used mesquite but it quickly overpowered the chicken. Read later that mesquite is better for big chunks of meat or whole chickens. Lesson learned. Don't know of much hardwood available in Panama, so most people use fruit wood. Nance is the most popular, very dense and heavy, and all kinds of other fruit wood is used but no idea yet what's best for what meat. So, looking forward to learning a lot from y'all's experience base.