This is a recipe I have used on my weber kettle for years. It's fairly easy to maintain a 300 degree temperature in the kettle, so I figured I could adapt this over to my new WSM. sfprankster's Char Siu 2-3 lbs of pork butt cut into chunks(1.5"-4") Marinade 1/4 cup hoisin sauce 1/4 cup brandy 1/8 cup honey 1/8 cup soy sauce 1 tablespoon dark sesame oil 1 tablespoon grated fresh ginger 1 teaspoon grated fresh garlic 1 tablespoon onion powder 1 teaspoon chili powder, such as african bird or thai dragon 1 teaspoon Chinese five-spice powder Combine the marinade ingredients and whisk together in a bowl. Pour the marinade over the pork chunks in a sealable bag. Let sit in the refrigerator a minimum of 3 hours, but far the best if marinated overnight. Bring your smoker up to 300 and lay the pork onto the grill with a little space between each piece. I brought my WSM up to a grill temperature of 300(courtesy of me new Maverick remote therm( ) without a drip pan, placed the char siu on the grill with a little elbow room to allow some movement. Once the char siu comes to an internal temperature of 120, with the first side beginning to caramelize, I flipped them over to finish the caramelization process. Remove from the grill at an internal temperature of 160 and let rest for 10-15 minutes. Slice thin, against the grain, and serve over a bed of rice with your favorite veggie. Char siu served with a sauteed kale and garlic over toasted rice.