Here are some early pictures from today's smoke. There is still a looong way to go. Meet the meat: Slathered in mustard and rub (I see now that I probably should have done this last night - oh well): Into the smoker with you!: 3.5 hour mark.... doing nicely: Despite the look of things, I am trying to keep the door closed as much as possible... I opened it up to spritz apple juice and figured I'd snap a quick picture. I haven't been monitoring the internal temp of the meat yet (will buy a remote probe digital thermometer but haven't yet). I have some old school analog meat thermometers that I'm planning to stick in there in a couple hours. Thanks for all the advice, the 5-day course etc everyone! I'm excited. Oh, FFR, I used treegje's universal rub. It was great on my turkey legs yesterday so I'm hoping it compliments the pork just as well.