Hey folks, I've been referencing Jeffs web site for some time now for information on somking meat. I've only had a few experiences with smoking, I started out large smoking a whole hog on a large home made smoker that was pulled behind a truck. I have since stuck to smaller cuts I have tried a ham, which turned out ok and most recently a boston butt which I have to say turned out very well. I use a Brinkman Pit master that is pretty old but seems to work well. At least as well as I can operate it. But I thought I would join this forum to see what other people were thinking.