kept reading here bout freezing smoke meat,so here we go. pull pork, brisket, to start with. breakfast fattie (think there a law that you can't fire up the smoker without putting a fattie in it) also built me a charcoal box . Which is working too good , 3 hour into smoke and temp is staying around 300 !!!! intake vent has been close the whole time . will need to do some mods to close up air leak in the firebox . so enough talk here some Q-view that I have so far> new play toy today's line up: going to smoke the "smoke sausage" to go along with the breakfast fattie. and for lunch smoking some stuff brats wrap in bacon. Eating good today!!! boston butt and brisket all rub up ready for good night sleep in frig. (Jeff's Rub) breakfast fattie : Eggs, hashbrowns mushrooms,onions,ham, cheese all wrap up in bacon here the charcoal box i made. firebox at 5:30 this morning. finally got my temp down where I want it after 3 1/2 hour will work on making the fire box air tight before next smoke. still have the intake close. before using the charcoal box i could easily keep the temp at 240 the whole time. meat on the smoker at 6 this morning put the fattie on at 7:45am and the sausage link on at 9am. when they come off then the stuff brats wrap in bacon will go on. I will add pictures throughout the day as the meat gets done!!