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Richie, see below. for some ready I couldn't add them into the original post.... im still new at this.

After the rub was applied After about 32 hours in the fridge post rub. First getting in the smoker Hard to tell but solid blue smoke at about 6:45 AM 4 Hours roughly to go. Probe 1 is my ambient Therm. and Probe 2 is my pork Just about done. Bone pretty much fell right out...

Good Morning My Smoker Friends, So I hosted my annual 4th of July Party on 7-8-17 and I decided to smoke a Pork Shoulder and some Mac & cheese. Of course I had to do burgers, and hot dogs and other stuff to fit the taste buds of everyone at the party, but my main focus was obviously the Pork ...

Here is the pulled pork from the smoke last weekend

Wow. Yeah that's not my game. But a nice skirt lol. Fell off the bone. Delicious still waiting on the pork.

Lmao a skirt for the smoker not me!!! Lol So far so good. Just a few hours left to go.

Yeah so do I. I smoked in November for my daughters birthday. I use a fire blanket ad a skirt and tuck close to my house. But it's always nice to smoke in warmer weather. Lol

Hey guys!!! Michigan has blessed me with some rare February weather with a high of 60. So I'm taking full advantage and smoking!!! I'm doing 2 slabs of baby back ribs. And an 8 pound pork shoulder. See below. It's all wrapped and ready to smoke in the AM!!!

Welcome Bill. I am also an East Sider from Michigan. up in the Macomb Area 30-40 Min North of Detroit.

Thank you everyone for all the suggestions and tips. I believe it was just an issue with the propane supply cuz it was a chilly 32 degrees the next time I smoked and it had no issues holding the temps where I wanted them. I did use a fire blanket as a skirt do to high winds but everything went...

Thank you everyone for all the suggestions and tips. I believe it was just an issue with the propane supply cuz it was a chilly 32 degrees the next time I smoked and it had no issues holding the temps where I wanted them. I did use a fire blanket as a skirt do to high winds but everything went...

Okay guys. I am smoking in the morning. The high is 34 degrees. I get to test it out and I have a fire blanket on hand to help. Doing an 8 pound pork shoulder.

Okay guys. I am smoking in the morning. The high is 34 degrees. I get to test it out and I have a fire blanket on hand to help. Doing an 8 pound pork shoulder.

Thanks Everyone, It is suppose to be cold this weekend, so I plan on doing a dry run with the smoker outside to see if I can get the temps going back up like normal or if I run into a low heat temps again. Any suggestions on how to insulate it?

Thank you. I will have to look into that. Luckily I have access to a sheet metal fab shop so I think I will try to get them to fab up some metal for me if that turns out to be the case. I haven't attempted a redo in cold weather yet to determine if it was a burner/regulator thing.

Thank you again SQWIB for sharing the thread. I don't know how. 1- the day of the party. It was a brand new bottle. 2- the pics of the burner was taken a week or two later after a disconnect but same bottle. 3- is there a way I can for sure if it was a safety shut off? Just do a dry run when...

One thought that just occurred to me is perhaps I over stuffed the smoker? This is my meat prior to smoking. 5 chunks. 2 on the lower. 2 on the middle. 1 at the top. By far the most meat I have smoked at once...... is it even possible to over stuff a smoker?