I have recently found you guys and look fwd to a great deal of enjoyable and useful sharing of information and experiences. I have been using charcoal, cheapo Brinkmans for around 30 yrs and was attempting to invent a rig that used Brinkman technology and parts but was powered by a turkey fryer burner and regulator. I was unable to get a consistant temp low enough to suit me and began the search for parts that would enable me to do so. I found a Camp Chef Smoke Vault for only a few dollars more than the parts I needed would have been. I am in the process of learning the gas smoker techniques. To share some of my observations and opinions: I have wasted a great deal of money on seasonings. I now use only Adams Fajatia seasoning on brisket and Tone's Cajun seasoning on pork and poultry. Haven't been able to justify the trouble and expense of marinades and rubs. Tony Chacre's (forgive my spelling, Tony) Garlic Butter Injection is good for turkeys. I can do a brisket that you can hurt yourself with, but I can't do a beef roast worth a hoot! I keep experimenting w different woods for flavoring, but have yet to find any that I like better than mesquite.