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I bet it would great with ground pork. Maybe a bit of garlic, too. I like the idea of the cornmeal

I remember as a kid in the 60’s that most of the smokehouses around my part of Missouri had the firebox adjacent to the smoke chamber. You didn’t lose heat going inside the building to add fuel. It’s the same with an offset smoker. - Jim

It looks fantastic; thanks for the post. I want some of that. It looks more like a pain in the posterior.

My wife said the same about the moisture. I smoked the next one until the breast was dry for her. I’m still shaking my head.

Thanks, kruizer

I’m in Haymarket. The wind was really crazy here this morning, but it’s mellowed outcome this afternoon.

Thanks, Chris. It is a good thing to have wheels on the smoker

Hi, everybody. I recently started smoking again after a 10 year break. I enjoy this forum almost as much as I like BBQ’ing, and I thought it was time to join. I started started this morning early making a fresh rub, prepping the pork butt, building the snake in my 20 year-old Weber. It’s been...