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Smart kids, i told you those were the best part.  Awesome smoke, and glad to see the whole process all the way through.

$2.50 per Lb, and 4 bones.  Can't beat that.  Looks awesome

I did one for thanksgiving last year. (6 bone maybe, don't exactly remember the size.) We did a mustard coating, and then hit it with a rather simple rub of sugar, salt, garlic, thyme and rosemary. Let that sit in the fridge overnight, pulled it the next morning right before i went out to start...

you are completely correct in your assumption there is not enough airflow.  To fix this, some people have drilled lots and lots of holes in the pan.  Others, like myself, have gone to home depot, or Lowe's, and purchased the square grilling basket they sell.  It is the prefect size to fit on the...

It is certainly not an airtight seal, but it seems to work okay for me so far. however, i made sure that the doors were not warped when putting it together. The metal used is rather thin, so if the doors are warped, it will not close very flush, and you will lose heat and smoke that way...

you wouldn't happen to have the SKU# for that would you? i have been looking over the webiste, and can't seem to find it listed.

Quick questions, did you buy this as is from lowes, or did you have to make it? I have the same smoker, and would love something like this to hold way more charcoal and wood.

If the wok is the same type as mine it will sit just about as low as the stock charcoal pan would. So long as you are not overfilling the wok, you should have no issues.

i am loving this play by play, as well as your descriptions of how and why you are doing things the way you are. I am learning so much every day on this site, and i am really wishing i could be smoking every day. Thanks for this thread.

Can i nominate you for best and in depth answer to a question i have seen on these boards? I mean, there are sticky's for how to do all this, but wow. Awesome answer, and great info. Thanks a lot.

Sorry it took so long, but by the time the pork was out of the cooler and pulled, it was 2am. I had been up that morning at 5am, and had to wake up at 7am the next morning, so i went straight to bed. Sunday was a mad rush between work and the party the pork was for, but today i am off, and...

looks like you are off to a great start. love the shots of the whole process.

well, i am about 5 hours in, and the temp of the meat is at 163. I had a spike to about 400 degrees, but i pulled some charcoal and wood and it dropped back to 270 rather quick. I am hoping i didn't do any serious damage. Holding at about 250 right now, which i would have thought was too...

sorry, yes, i meant 240 to 260. And it is now at 236, so i will be adding more wood and charcoal i guess. And thank you for the appreciation of the effort. i am very excited for this smoke. And yes, i think i am a little dedicated and a little nuts.

Here is the back yard after some work, with the smoker going. And the pork, after about an hour. As a question, i may have gotten a bit over excited about the charcoal and wood needed, so the temp has been about 140 - 160 for the first hour. Will this be a problem over a long smoke? It...

Well, for some reason i decided that today would be a great day to do a pork shoulder. Here is the shoulder, sorry, didn't take a pic with the rub. Here is what the back yard and smoker look like. More to come.

thank you all for your responses, i am looking into the materials you mentioned.

Don't suppose you have a link to that site do you? I can't for the life of me find it.

First off, let me apologize if this is the wrong place to post this, I thought about adding it to the mod thread, but that mostly seems focused on the larger smokers, and I feel like this will be easier for people to find via searching if they are interested in this as well. Sometimes reading...

Another quick question if i could. I know for spare ribs the time is 3-2-1, and baby backs 2-2-1, but what about spares that have been trimmed to St louis style?