Been pouring through this site for the past couple months getting every tip I could for an upcoming event, my son's high school graduation. Rather than getting food from the local "bbq" chain I decided I was going to smoke the meat myself, pulled pork and brisket (slicing for sandwiches). I've been grilling for many years on a weber charcoal grill and doing some indirect cooking to smoke things like ribs with pretty good success. The company I work for gives gifts for x years with the company and for my 10 year I chose a bullet smoker. Have done a few things with it that weren't bad but what I've learned here has changed all that. I've done 2 test runs with pork shoulders (the second was today) and 1 large brisket. To my friends and family I'm now the source of information for all that is grilling. So thank you all for the contributions you've made here, from finishing sauces to the best lump charcoal. Shout out to Chef JimmyJ. Great stuff.