Back in the days before I had a smoker, or really knew anything about smoking, I used to smoke meat by lighting a fire on one side of my pit and putting the meat on the other side. Even though this runs much hotter than a true smoker, I didn't have sense enough to know it, and turned out some pretty good grub. Last Saturday I was feeling a little nostalgic, so I thought I would do a little smoke "old school" style. I had a small piece of shoulder (about 5 lbs) and a chunk of pork loin. I rubbed them down while the natural wood Royal Oak was heating up. Here they are all rubbed down and ready for a smoke nap. Here's what it looked like after a couple of hours. The poke test confirmed that the loin was ready to come off, which was a handy thing because it was getting to be lunch time.