Ok. I'm brand new to meat smoking and eager to get learning. Like I said I live in Cambridge, Ontario, Canada. At the moment I use an old barbeque with all the guts stripped out of it (could deffinitly use some tips on how to use that sort of thing for smoking). Although I did manage to come up with one of those remote meat prope thermometers, so i'm eager to use that aswell. So offer any tips that you may have.