I'm Scott Adams and my home is in Victoria, BC. I've recently quit/retired from my work... Doing a little consulting and dabbling now in my long-time love of BBQ. I had been persuaded that in order to do it correctly, I'd need to upgrade... And by saying 'it', I mean a little catering. I bought a FEC120 from the Canadian Distributor who lives right here in the same neck of the woods. I visited Hans and got to touch the are unit I ended up buying. My wife and I are doing our son's wedding food... There will be 140 folks. I've served 180, so this will be fine. Turkey, pulled pork, beans... Cornbread. Should be fine. So now, I'm learning to use my big, new toy. Did a turkey for my dragon boat racing teammates and it was fantastic. Any great tips from y'all?... On anything FEC120 related? I do wonder, is there any cold smoke option with this rig?