Just a quick clip of the smoker in action. Still have yet to build an official top, so for now i have recycled the old mud pan i used to build it with. Please excuse the poor moderator skills behind the camera!
I would have top agree with dutch and say that you might want to get that temp up pretty darn quickly. Now You also want to make sure that the poultry that you are smoking on the bottom of the grates too.
Thanks guys, glad you all are looking out for me. It was a very cold that day, and only cold smoked for a couple of hours. The temp got up to where it needed to go, and all was well. All of the 40 people who ate that day had no complaints.