Hello all, I spent time on this site before but when the old computer crashed it took a while to line myself back up with many of the old sites I used to visit. First name is Joe, I'm retired, and been into this sausage making and meat smoking thing for quite some time. I have a decent collection of gas and charcoal grills and all kinds of sausage making and meat prepping toys but my flagship is my modified GOSM smoker. I added 18 inch legs because old retired folks shouldn't have to crouch down and suck in smoke. Then I added 2 feet of stack to the top because old retired folks shouldn't have to get smoke in their eyes either. Then I cut a smaller access door into the regular front door at burner level. This way when I add wood chips or water I don't have open the whole front door and drop the internal temperature 100 degrees or more. I'm surprised GOSM themselves didn't think of that! If whoever borrowed my digital cam ever returns it I'll take some pics. Also, it is not my intent to plug a business here but if anybody has dealt with the Sausage Source I happen to live 2 miles away from Rick's shop. So I have wonderful wealth of knowledge on the subject that brings us all here minutes just several minutes away! Life is good! I live in cold and snowey, (except this year) but always scenic New Hampshire.