I have been cooking on a weber kettle with wood chips for going on 30 years. This year I decided to try my hand at using a larger smoker and getting some true low and slow BBQ.
At the end of June I bought a Smoke Hollow 44 Pro. So far, I've done 2 racks of baby backs and 3 racks of spares. All came out pretty good, but still working on perfecting a recipe that matches my tastes. Not so much into sweet BBQ.
Today I have my first pork butt in the smoker. Been going at 240*-245* and has been in for 1.5 hours...the suspense is killing me