Awesome. I just started using a propane smoker I bogught for Christmas. SO far, I've done one pork shoulder (just OK), and a chicken, which came out pretty well. Good ole' yardbird So cheap, so forgiving. The meat of the proletariatI'll be smoking about 20lbs of sockeye salmon over the next few days as well, and probably fire up some moose brats and caribou burgers tomorrow evening. Several pounds of homemade chipotle potato salad, and my wife's fresh caprese salad oughta make it a nice day. All washed down with numerous brews of course, likely pilsner and IPA given the heat wave here, leftover cake and wild scoops ice cream for dessert followed by some Woodford Reserve Double Oaked Single Barrel Bourbon, and a little Elmer T. Lee Bourbon most likely as well.