Gave my new offset smoker its first run yesterday, it was a very steep learning curve. I had bought a brisket and steeped it in sea salt water most of the previous day then dried it of. I then marinade it in sweet chilli sauce and condemned it to a night in the fridge in a sealed bag My rub was a mix of meat seasoning and brown sugar It then got complicated, it was a windy day and the outside temperature was only 11c. The box fired up without any problems and I was using cut up whisky barrels for the smoke. All started well but I had trouble getting the smoke box up to 225c and holding it there. As a baste I used apple juice and brown sugar. After 7Hrs and 2 resting I felt I had a result I munched on the end, it is brilliant. The whole exercise was success but a lot of work and very time consuming. I will be using the smoker over the summer but feel that I will be looking at an electric jobo for next year. Trouble is most of the serious smokers on the market are set for 110 v and I live over the pond where it is 240v.