First, I’m an amateur. But, I’m avid, regular, and profficient. I smoke meat because I like to eat the meats I smoke. I smoke meat often, because I like to do that often. I’ve tried a wide variety of smokers and smoking techniques. I have not, though intend to do so in the future, tried an actual hanging smoke house. I’ve used manual feed side boxes, Green Eggs, gas grills with cast-iron chip boxes, and electric smokers.