Bought my first smoker last night. It's the Brinkman Smokin Pit. I did some research online before I bought it, and I know it's not the most kindly considered smoker in the world, but it was the right price, and it had the room to do the kind of smoking I hope to do in the near future. This morning I woke up early, ran to the store, and got it curing by about 8:30 am, and as of about 11 am an 8 lb pork shoulder is on the rack. I rubbed it last night and let it sit in the fridge, and I'm using a pretty simple applejuice/cider vinegar mop sauce. So far it seems to be holding temperature pretty well, though I really don't know what I'm doing. I figure that's about all the introduction necessary. I'll be around, and try to get some pics up of this virgin smoke. Bill Update: Here's the shoulder raw and rubbed on my counter this morning, and then about 2 or 3 hours into the smoke. It's getting mighty soft, hoping it won't be pork jelly by the time I take it off... Internal temp right around 175 or so.