Hello all, I got my first smoker this week. I have some mods to do and some questions on my first smoke this weekend. About me: I have had a grill very similar to the old standby Weber cans. I have learned from the BBQU show and the books how to indirect grill. Iâ€™ve done country style ribs(I know, not really ribs) on it and beer can chicken as well as huge pork loins. So I have a little experience with the whole smoke/indirect grill thing. But I havenâ€™t had a â€œrealâ€ smoker before now and not done anything that took more than 1.5hours to cook. About my smoker: My smoker is a New Braunsfel Hondo Deluxe. Hereâ€™s a link to a picture. http://www.academy.com/index.php?pag...263-02219-2850 Iâ€™ve done a burn off/seasoning in it using vegetable oil and seasoned oak. Iâ€™m going to modify the chimney by making it come down further as well as looking for a shield to put at the juncture of the firebox and the chamber to help diffuse the heat more evenly. You can tell by the burn pattern after the burn off that it gets very hot right there where the firebox joins up. Still scratching my head to find a good source of the light gauge metal to use for that. Iâ€™m even looking at using aluminum flashing to just get it done this for this weekend. Any suggestions on that is welcome. My smoker doesnâ€™t have a thermometer and Iâ€™m working to hunt one down. If I donâ€™t find one, Iâ€™m not sure what to do other than use my meat thermometer lots and keep a medium bed of coals in there. As far as fuel, Iâ€™m going to keep a fire made of oak burning to the side and shovel coals into the firebox. I was going to burn straight in the firebox, but after lots of reading found out itâ€™s not recommended in a smoker of this size. What I want to BBQ: We have some Boston Butts available (1.29/lb) for them. But these are big boys of 12-15lbs. I figure this would be a good cut to start with, but do I need to cut these in half so as to reduce cooking time and make it a little easier? Also, I read where someone suggested doing a brisket and butt at the same time and putting the butt on the rack above it to self baste it. Should I rig up another grill in there above it (think old grill laying on a few bricks above new grill) to maximize the smoker time? Iâ€™m also thinking of putting on a chicken or two, or else some breasts or legs and thighs. A few brats or polish to have something to throw to people to keep them off of my back as we cook. Read where someone puts whole Jimmy Dean breakfast sausage rolls on there for a couple of hours. Also thinking of tossing on a pack of country style ribs(1.49/lb). Even debating having some pork spare ribs (1.80/lb). What I am wondering is how much is too much and any suggestions on what to do to pull things off successfully. Iâ€™ll have10-12 adults and 3 kids or so eating off of this right up front. Iâ€™m hoping to have lots of leftovers for the next day(s). Any and all helpful posts are most welcome.