So I started out smoking meat this year around April with a Brinkmann Gourmet Electric smoker I got off of craigslist for 20 bucks. Can't complain. It has turned out some great turkey legs, chicken, pork loin and ribs. Well, I found a charcoal Brinkmann Gourmet for 20 bucks on craigslist last weekend. No mods yet, but I can definitely tell that I will be doing them soon. Here are the pics. I will post more when cut. I smoked this for a family picnic at my great aunt's farm. I have a feeling that more than just my wife and I will be eating this... So this is it after a night in the fridge with a rub...I added a bit more...and rubbed it more evenly than seen here. I also cross hatched cut the top fat(not seen in pic). Next I started my coals. I got up at 4am. We have to leave at 10am. I am a little OCD when it comes to making sure I have enough time.. I added more coals and hardwood. Raised temp to 250F, lifted lid, and put on the pork. I raised as high as I did because I knew I would be losing a lot of heat. When I put the lid back on, it was registering at 190F...took minutes to get back to a 210-200F range.(I added a thermometer to the lid..my only mod so far). These are it after I took it off the smoker...I did a lot of this outside(pics, wrapping, etc.) so as not to wake the wife. I wrapped it in a towel and put it in a cooler. Keeping it warm for the farm. I had apple juice...but it had gone bad, so I was not able to add it. What do you all think? Any tips, ideas? Thanks for stopping by!