Hoooooooo man...you're teasing me...I feel hungry now as I can smell it from the pics you've posted.

Wow that looks awesome! I've got to get a BBQ fix today.

Also, those hands have never done a hard day's work, have they? Sure are purdy.:D

i have the same smoker. best $45 i have ever spent. you charcoal method blows mine away. i fire up the chimney halfway thru, and use long tongs to put glowing orbs of death in one by one. so you do a layer? briquettes, soaked wood, briquettes, more soaked wood....and then you dump a pile of hot briquettes on top? when you are done, everything is ash? 14 hours? awesome!!! too damn bad, i am cutting way back on meat..this thread makes me go T-rex bigtime.

i just noticed. you charcoal bin is different from mine. mine is just the same as the water basin. no holes in it. i may need to hotrod my setup. it is over 10 years old. maybe they have improved the newer models. i am thinking of putting my countertop tiny weber grill into the bottom...you got me thinking.

Assembled the smoker this AM.... it's much larger than I thought it would be and very well made it seems. Last night I ordered a thermo on line...thanks for that tip. Once here I'll fire it up and likely do a pork roast (I'm not from Tejas ;)) and see how it goes. I also need to fashion a small pad to put on the deck to protect it from heat since it seems to sit pretty low.

Film at 11:00

Yeah, that's exactly it. I think you can get replacement rings from BBQs Galore or maybe order them straight from Weber.

A few good chunks of wood on the bottom grate, then cold charcoal on top, then a little more wood then hot coals on top of that. In 14 hours you have this:
http://forums.pelicanparts.com/uploa...1216580914.jpg

I used to do the hot coals of death method, then I learned about this way...it's SO much easier! The only thing to watch is your smoker temp. I usually start out with one vent fully open, one halfway and the third one closed. If I start with all 3 open it gets way too hot. Then after about 2 hours you can start to close the vent that is half open, my smoker is usually around 240-250 by then. Once it hits 215 I start to sneak that one vent a little open again. So really, I run with one vent open, one closed all the time and fiddle with the 3rd one to regulate the temp. I check the temp on the smoker every couple hours when I am smoking.

Yeah, about the worst my hands see is a miss hit 4 iron on Sundays...

I need to get another car so I can skin up my knuckles a little!

Hey! I've got the same smoker and smoked turkey breast and chicken wings today! Should have taken pics. Dry rubbed them and smoked about 5 hours. Slathered with sauce about 2/3 of the way. They were great.

Yours looked fantastic, especially the pork shoulder!