Hello all, I'm taking the plunge. I just bought a Brinkmann barrel style charcoal smoker. I've smoked ribs, chicken, pork butts, and brisket as a pit bitch a few times in culinary school. I'm eager to experiment at home and refine my craft. I plan to upgrade to an electric eventually, but I want to learn with charcoal first. My first cook will probably be a 5 lb. bone in pork loin roast.