very good comments, im still very new to this forum, but im addicted I have learned so much already, I converted this 1938 vintage Frigadaire refrigerator, I tested it last week, smoked some baby back ribs, used the 3-2-1 method, talk about fall off the bone, this weekend im haveing a party and the friend that gave me the refer i converted is comming so i want to impress them, im doing smoked sausage(by the way do we refer to them as fatties here?) and 2 pork butt roasts, i have smoked chicken and turkey and used a brine with much sucess, dont know if these pork butts will benefit with a brine but by saturday they will have been in the brine for about 30 hrs, ill let you all know, i will insert garlic cloves thru slits i cut in the roast and a rub. party starts at 5:00 pm so i plan on putting the meat on about 530 am. im excited