Hal here sayin Hiya! Wife decided to shift my old Weber kettle to a better cause and buy us a C-G Smokin Pro on sale at Lowes. It's my first experience with this style, so here I be. Got a lot of heads up from the Mods pages and want to say thanks to all for recounting what has worked and not for you. After my first charring, I went ahead and ordered the side box so I won't have to move my meat off to add fuel. Yep, I'm that lazy. Also learned it can get downright toasty up on the top rack. Never had crispy sausage before. Good thing we have a digital meat thermometer or the cross rib roast down below would have been inedible instead of just full of gristle. I wonder if there's such a thing as sausage croutons . . . . Actually, most of the Johnsonvilles came out OK. I filled the top rack end to end and only 4 or 5 were a little too dry. All were rather salty though. A pretty good learning burn, really. Sure is a lot more acreage in there compared to my Weber. I wonder If I'll still be saying that next year?