Putting a couple butts on the smoker tomorrow and will try to document along the way with pictues to see what I can improve upon through suggestions and advice from people who know a hell of a lot more about this than I do!. Just got them seasoned up with yellow mustard, some dry rub, and cayenne pepper and letting them sit in the fridge for 18-20 hours. I scored the top fat layer in 1/2" criss cross pattern prior to putting on mustard and rub. I am new to the smoking world and just got my first smoker and thankfully found this website with some excellent advice and tips! So far I have smoked whitefish which turned out pretty good, a beef brisket that was good but I know I can improve on, and did a pork butt last week. I could not get too many pictures last week as it was a struggle to keep a constant temp with 20-30 mph winds, but I got it done and it turned out pretty dang good. This is a similar dry rub concoction as last time. I have a propane smoker with a water pan inside and I am going to use hickory chunks soaked overnite with the water from that in water pan, and some apple wood chips also. I will add a signature with smoker description as soon as I figure out how to.....