and in a Masterbuilt 30. My chef son and I were smoking tasso ham in his mother's propane grill. I couldn't convince her hickory smoke wouldn't hurt a stainless steel grill. My own smoker resolves the issue. Just started smoking general food. I keep a journal of date, meat, rub, (no injections yet), wood/amount, temp/time. In addition to online, my references are the "Dadgum good" book, "Smoke and Spice", and "Charcuterie" by Michael Ruhlman.