I had a question I posted on another thread, and it never got answered, so I thought I would try here. I will be using a small barrel grill as a smoker tomorrow for a Boston Butt. My question (well the first one), is this exhaust/smoke vent too low for a proper smoke? It's really close to the grates and of course that is the side the meat will be on. I had 2 Patio Pro (CharGrillers) I took back bc they wouldn't seal for crap. There was a 1/2" gap on both lids. I picked this cheap little Kingsford up at Academy because it makes a great seal, and it was great for salmon and brats the other night. Next question is, what is the general consensus on injecting? I see some do it and some don't. I was planning on just doing a rub tonight of mustard, brown sugar, salt, and coarse black pepper...back in the fridge tonight in some plastic wrap on a plate and starting tomorrow...and once complete, I was going to do the finishing sauce per the sticky in this section. Is that plenty for juicy flavor or is injecting necessary? Thanks in advance. Oh , here is my little whimp...about to run to Home Depot to pick up some chips, chimney, and an oven thermometer for grate temps.