I finally got a smoker and got it up and running, currently it is seasoning itself before I put my first shoulder on in the morning. The blue smoke coming out the top and the unbelievably awesome smell of that hickory goin has inspired me to finally stop being a reader and become a member.
I have a 8 lb picnic in the fridge right now sitting in a rub just waiting to hit the smoker in the early morning. I am happy that there is a site like this, the amount of information is just great and I want to thank all of you out there who are sharing it.
I do have one question though. My piece of meat is a boneless picnic. I assume it is going to take less to cook than a boston butt from what I have read. Anyone with any tips on how not to screw this up?
Either way its all a learning process. I have the thermo in the smoker and another one for the meat itself. I am going to follow Jeff's directions in his "sticky" post. Hopefully it is atleast edible