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let us all bow out heads and thank The Lord for creating the pig!

9 1/2 hours later

left and right side grate level thermometers almost the exact same temp! I'm going to have a lot of fun with this smoker! 128522

Looks awesome BTW!

Do you still have the dimensions you used for the side firebox basket?

LMFAO 128557128514 - inexperienced smoker, but my pallet has 38 years under it's belt!

Looks good, 4 hours in to my first pork butt - probably going to foul it in about an hour with Apple juice - looks like we ave the same smoker.

3 hours in, just hit it with some apple juice and added hot water to the water pan!

trying to take some photos of the thin blue smoke, but the camera won't even pick up the smoke, almost invisible - got the smoker up to temp and getting ready to throw the butt on now

Thanks for the advice fellas - I'll post some pics tomorrow when it's done. Glad I joined the forum! At some point I hope to be giving advice to newbies! Wish me luck, only my 2nd smoke!

Thanks, I was actually planning to use olive oil! Any advice on wrapping the butt in foil part way through the smoke?

Getting ready to try a pork butt this weekend, is it okay to rub it now and let it sit in the fridge until Saturday morning?

Thanks for the advice, I DEFINITELY used too much wood on my first smoke this past weekend!

Chargriller smokin pro with quite a few mods - I've smoked on my Weber kettle style grill many times with great success but the smokes are a lot quicker with that being that the heat source is so close to whatever it is smoking. Being as though smoking on an offset smoker requires longer...

Like specifically how often and how much are we adding wood chunks to the charcoal?

How much charcoal vs. wood should I be burning during a 8 - 10 hour smoke?

So what I'm really doing is cooking the meat with the heat from the charcoal and smoking for flavor??

I was actually getting the thin blue smoke the whole time except for the initial flare ups when I added wood chunks