This will be the third year using the Pig Smoker my brother made for my Dad. Wanted to share a few pics. We finally have this thing figured out and this year was by far the best smoke we've had. We smoked a half pig along with 3 full packers. Smoked them about 12 hours then dropped to a holding temp on the smoker for another 3 hours.' The pig fell apart. The shoulder and rear ham fell apart. No knife except to cut up the pieces that were falling off the bones. The ribs slipped right out leaving all the rib meat in place. The juices from the briskets dripped into the chest cavity of the pig and the belly meat and ribs were just out of this world. Used 120 pounds of charcoal. We made up ABTz, moinkers, and bacon wrapped italian sausages the night before to munch on while the pig and briskets were cookin. Building this pig smoker is what brought me to this forum and all the friends and knowledge I've gained from being here. The big difference this year was I felt like Ronp was there with us instead of sharing everything that happened with him after I got home. We also said good bye to a couple family members this year that were always a big part of our pig roast. Let go of the little stuff and never miss a chance to tell someone how much they mean to you. Thanks to all of you for your help and friendship over the years.