Hello, found the site when I was checking temp to pull pork loin at. I Used to watch my dad's friend smoke whole pigs for 24 plus hours for all our parties. (Graduation, anerverseries, weddings, holidays.) Then my dad got a nice gas one due to restrictions of our homes HOA. remember making great meat as well as just relaxing by the good old smoke smell. On to today, bought first smoker of my own yesterday. It's a cheap char-broil offset coal smoker for 50$ normally $100. Set it up, took an hour longer than normal because the smoke stack had terrible welds and would not fit, i got my dremel out and made it fit. I used hickory coal and added some wood chips every so often. I did start with lighter fluid, will be buying a chimney from amazon. I didn't have that much smoke output but the smoke that was going out was a clearish blue tint. I smoked 3 lb pork loin, didn't have time to do a shoulder. it came out fantastic, I pulled it at 150 degrees which I saw on this forum. Wrapped in foil for 45 minutes and then sliced and ate. I used some store bought rub. Only bad thing about smoker was the stack not fitting, the grate for ashes to fall through got clogged with coal bricks. And the paint on coal box bubbled and peeled from when I started it. What can I say I'm 24 and like fire lol. I let it burn off for 35 minutes before using. Next time: use lump coal and chunks of wood instead of chips and no fluid. As well as a pork shoulder. Wrote this from home Depotc just got some royal oak lump, chimney and chunk wood instead of chips.