Alrighty then ! I am 58 years old, living on Long Island. The only experience I ever had with "Smoking" had nothing to do with food. I once tasted smoked Mako Shark. It was good, but I thought that you had to buy it, from some exotic island in the Pacific. I was what you'd call "A Kamikazee Barbequer". Eating anything I cooked was suicide. If anyone asked me what I was making, I could only tell them what it started out as. When it was finished, it was no longer recognizable. I even managed to burn the coleslaw. The other day, I happened to see a program called; "The Best BBQ Restaurants in America". I was astounded. These places didn't use charcoal and lighter fluid!( I love the smell of Napalm in the morning)! These guys were craftsmen, who cooked their offerings at very low temperatures, for many hours. They used different flavored woods to infuse their foods with exquisite aroma's, and tastes. I researched all the smoker's available, and quickly realized that the Bradley original would be the best one for me. I mean, it does everything except eat the food for you. I want to order one right now, but I'm not sure whether or not the unit would work properly in the fall, or winter on Long Island. I have a garage, so ventilation is no problem. My question is: Will it function efficiently in 30 or 40 degree temperatures? Should I wait till the Spring? I really don't want to screw this up, so any help you can offer would be most appreciated. This is going to be a most excellent adventure. I thank you for being there !