So I haven't posted on here in a while, been pretty busy with other stuff, but still smokin' lots of delicious meat. Here's a few pics as the first 2 huge butts went on this morning: My Setup: Char Griller Outlaw with offset box on the right, lots of mods. The paint can on the box protects my blower from the elements, we have smoked in heavy rain, snow, freezing rain, and sub-zero temps with this rig. The plastic tote underneath protects the Stoker and connections from the weather. The old Smokin Pro on the left is starting to fall apart from the thousands of pounds of meat that has been cooked on it over the last 7 years, and has finally been relegated to high-temp direct grilling only since it is so leaky now. 2 12+lb pork butts sliced in half by my butcher to help cook a little faster/more even: A close-up of the goodies, temp probes in opposite ends to monitor with the Stoker: Yet to go on: 4 lbs of country rope sausage from my local butcher. It was a hit at our last barbeque, we did a bunch of chops and the sausage, and everyone wanted more sausage. We may also throw the beans on there in a foil pan if it will fit..have smoked beans quite a few times and they have always been good. Fire is maintained at 285 with charcoal and splits of mesquite (my friend picked up a half chord of seasoned mesquite last time a we were in TX for work, no sense driving an empty van back) Hopefully I'll update this later with the sausages and some 'after' pics. Should be a good time tonight.