Hello from NE Washington State. I have been experimenting with meat smoking for a year or so, starting with a very nice looking stainless propane unit from Costco, which was $300+. Looked nice but never generated any smoke! I now have a Brinkmann vertical cabinet style because, well, it was CHEAP ($59)! For some reason the manufacturer made this thing so it only gets to about 175 degrees (liability??) and it requires a trip to the house oven to finish just about anything. The final product always tastes great but it's kind of a pain. I drilled holes in the charcoal pan but it didn't help much. I will be adding a grill wok this week. At this time I have a 5 lb brisket in the unit, coming up on 5 1/2 hours at about 150-170 degrees. As usual I plan to finish it in the oven. I'm glad I stumbled onto this forum and after perusing it for the last couple hours I decided to jump in. There is some great stuff on here!!