Thanks yall for the warm welcome!
I have learned the hard way over the past 2 years about smoking with my buddies weber and his Gourmet Electric smoker.
I have pages of notes from this site about smoking my butt and I know patience is key, especially when i want to take photos.
As for smoking my butt, i got those briquet holders, and was going to put on either side to start and try to keep a steady temp of 225 for 4 hours then put in oven to finish. I have metal bowls to place on grate for water to help regulate temp and moisture. Also the reason im doing a butt is because it is hard to mess up. Its more of a trial to get to know my weber/smoker. I have smoked one all by myself once, but first time with my own setup.
The snake method intrigues me, but seems a bit daunting to tackle right away. Ive spent hours researching smoking methods.
I bought some goodies today at the restaurant supply store, knife, skewer (for the wood chunks), squirt bottle and more.
I will try and post something on sunday when its all done.
Next week, BEEF RIBS! i want to make them as good as John Mueller here in Austin, dubbed best beef ribs in the world.