4 hours in. The meat is at a temp of about 162 degrees with my coals at around 220 yet. A few things I have learned on the fly today.
1. You guys are all awesome for helping a newbie out on this adventure
2. It does not take a lot of charcoal to get my little torpedo to get to 200 degrees. I am almost finding it hard to keep it lower.
3. One thing I have not learned yet is wood distribution. I have put in a couple of chunks every hour or so, maybe 1.5 hours. It smokes like the pic above for a few minutes, then I literally cannot see any smoke after that. I am hoping that this is indeed because it is really hard to see the thin blue smoke. I guess I am not sure if I am supposed to keep throwing more wood chunks on the meat. I have read so many people say there meat tastes bad and a lot of people responding by saying it may be too much wood, so I am trying to error on the low side.