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DAMN 

SOMETHING tells me you are no where near me... i would LOVE some hickory!!!!

Sorry no help here... Ive never even heard of those types being used for smoking meats...  

Walmart has these on sale right now, cleaning them out for like 250 bucks....  I ALMOST picked one up myself... but the wife gave me THAT look... and I walked away from it. LOL    To be fair, I have a vertical smoker and a Charbroil similar to this OKJoe.   LOVE the mods!

Nice!!!

Firebrick in place. Dampner should be done tomorrow. I had to bust out my caveman Ingenuity as I had to cut a few bricks down..

Thanks all.   Here is it with the black wheels installed.  Those red ones just bugged me...

Wood/Charcoal. Brinkmann Vertical. Its an older model. I picked it up a couple years ago from Craigslist for 40 bucks.

So I have nothing planned for the smoker for the next few weeks. SO I decided to take the time to address some surface rust issue I had going.  Initially I was just going to fix the spots that needed it... Well.. it just didnt look right... LOL It started as a simple rust repair... to complete...

Dang Underground BBQ isnt on there no more....

Wrapped with foil and towels into a cooler, You will be good for a several hours.  Before you wrap it in foil give it a little sprits of what your using, the meat will suck the moisture back up while resting.

Watch your heat. 235 is where I cook mine at. Brisket WILL stall. I aim for a 201-203 temp after about 16 hours. I do 15-17lb briskets.  Remember its about an hour to hour and a half per pound or so.  I would say just monitor your heat input, leave the door shut, dont peek, sit back and have a...

I LIKE!!! Nicely done!

I would agree with this.

Grilled pineapple burgers with Bacon Ranch potato Salad