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i mean, pitmaster privilege says i get to taste test while its still warm right? :emoji_laughing: thanks for the info guys, i just might grab an old ice chest and keep it in there over night in my shed.

so i was asked to smoke a pork butt for my family christmas party this year. problem is it starts at 2pm and im not staying up all night to babysit my stick burner, so i decided to smoke it the day before and just reheat it in the oven for the party. how much do you think i need to let it cool...

sort of. it would be one or the other, but not both at the same time. so exhaust is the same, intake for charcoal would be at the bottom and would be covered if i was using the electric element. do i need air intake in im just using the electric heating element?

ive been racking my brain about this for a couple of days and i just need some people to tell me im an idiot or im onto something :emoji_laughing:. so im just going to write out the plans i have in my head and you guys can tell me if im wasting my time or if im actually stumbling in the right...

so, how do the fail safes work? i researched a little bit but im still kinda unclear on that part. also, im kind of leaning towards a propane burner in the bottom, and an AMNPT for smoke. never used one though, are they pretty easy to use and keep lit?

i was given an old upright smoker by my uncle the other day in. its about 6' tall and was used somewhat recently as a propane smoker. the guy that originally had it (not my uncle) took the propane parts out to use in a new smoker he got. i dont know what all he had in it or how he used propane...