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...pretty simple for me. Put some mustard, rubbed it with rub, let it sit for 1 hour while I got the smoker up to temp, threw it on, wrapped it at 160*, then let it sit until it hit 195*. Best pulled pork i've ever had. This first picture is special, my brother and sister came from Pensacola...

I think I've figured it out. What I do now is use about 35 briquettes up as close to the smoke chamber (all the way to the right) as possible. And then I put in unlight briquettes when needed to the left, not on top. Depending on the smoke, once I make it all the way to the far side, then I...

This smoker is absolutely not a good smoker. The firebox is a joke. The door shut still wiggles loose about a half inch. The hinge is so weak. Very thin sheet metal. Smoking with this smoker in cold weather, I'd imagine it's a nightmare. Having said that, I didn't expect much more from it at...

Thanks all, I had to babysit the fire the entire time. I'm smoking again on Sunday and can't decide if I should just do more ribs or something else. A butt or brisket. It'll be just for myself...so idk Will be more pictures to come!

...up with a good smoke. I never really saw much of a 'thin blue smoke' but the temps were perfect and across the entire cooking grate i only had a 10* variance. Rack on the left I did 3-2-1, rack on the right i just basted every 45 mintues. 3-2-1 for the winnnnnnnnn all day. wrapped them...

...up with a good smoke. I never really saw much of a 'thin blue smoke' but the temps were perfect and across the entire cooking grate i only had a 10* variance. Rack on the left I did 3-2-1, rack on the right i just basted every 45 mintues. 3-2-1 for the winnnnnnnnn all day. wrapped them...

...prepped and modded enough to be able to have reliable temperature for the 'cook' but now I dont know what to do... The temp outside was probably 80* no wind, southern Mississippi, normal humidity. Put about 20 charcoal in the chimney and got them going for awhile. Made a hole in the middle...