OK folks, I tried out the wintergill this afternoon in my F50 Rangeley. I'm in love!! I put on a deer tenderloin and a chop (backstrap) - we eat a lot of venison but this turned out to be the best we've ever had. Our girls (4 yr and 20 months) couldnt' get enough. I let the fire drop to coals, and had a temp of about 250 in the center of the top plate. After putting the loins in, I added two hickory logs and cut the air. After about 5 minutes it started to smoke nicely. After cooking/smoking for about 1-1/2 hours, we ended up with nicely hickory smoked venison.......needless to say the front glass got a bit dirty but I don't mind! Here's a pic. I'd show you the final product but we ate all of it.