So I started off with some pork spare ribs and a pork shoulder (pulled pork) and WOW. The results were pretty darned good:
The ribs and shoulder came out great - I used the three hour smoke on the shoulder (to 150 degrees) and transferred to the oven to continue to about 204 degrees. The shoulder just fell apart and the pulled pork looks great!
My only question and problem right now is that of regulating the temperature on this type of smoker...I felt like I had to babysit this thing all night long - either too high or too low...and couldn't get this thing above 200 unless there was a lot of new wood on fire in the burn box.
Suggestions? Comments? I started off with a few pcs. of charcoal to light the first few chunks of wood, and used about 4-6 chunks of wood at a time adding slowly to the box.
This particular model has grates in the burn box...do I take those out and add more wood for more coals and a hotter burn, or is there another trick?
Woods used; hickory and mesquite - the bagged kind from Wal Mart in the charcoal section.