Thought I had better introduce myself since I was asking for advice from the members here. I've been cooking outside on a grill, DO, open fire, etc for a long time now. My family loved to camp and when I got married I carried the experience over to my own family. I enjoy cooking and love to have things just "come together". Recently I decided to try my hand at "smokin" some meats and now have tried some Cold smoking cheeses. I have a Weber gas grill and a Weber Kettle charcoal grill (hand-me-down). I also have a fire pit in the back yard to cook and roast hot dogs and marshmallows with the Grandkids. I cook lots of other things there as well. I would consider myself a "Seasoned" cook. I'm 64 years young and have cooked a lot of things in my time....Half hogs, whole Turkey and Turkey breast, Whole Pork shoulder, lots of chicken, hams, fish, beef (most cuts) all cooked many different ways. I was a Scoutmaster and taught the young men to cook on open fires, homemade reflector ovens, and Dutch Ovens. I'm rambling so will shut down the damper and end this post. You can call me: Richard, Dick, Whitehare, or anything else, just don't call me late for dinner.