Finally got an inexpensive smoker and will inaugurate the bad boy on Thursday. I picked up a 8.25 pound Boston Butt for $14 and will begin the dry rub process on Wednesday in preparation for the Thursday hotbox. Plan on trying a couple smoked burgers for lunch in the process while waiting for the meat to finish. Any suggestions for using the Master Forge Green Vertical Smoker? Maybe the best way to build the fire, control the heat? Planning on starting the cure on a pork belly this weekend so I can get some BACON!. While the meat is smoking and I am waiting, I think I will float in the pool and wrinkle up. Also, looking for good rubs and sauces. Will share what little I have with others. Have a great long weekend and if it isn't long enough, have a great short one.