The couple across the street moved to California and abandoned a home-built offset smoker. My wife spotted it and asked me (I was working, out on a drilling rig in East Texas) if I was interested. Sure, so she, her cleaning lady and a couple of local guys got it across the street and into the backyard. Today was the first try. Simple enough, cheap ham, smoke it with pecan. It seems to work fine, but the thermometer is way high according to my IR thermometer, about 100 degrees, so forget that, just do the internal temp. Came out tender, juicy and delicious. No rub, no glaze, just smoke. Was appreciated by all, all who were involved in the move were over for the trial run. I think the pork shoulder is next and I need to invest in a thermometer. I'd clean all the rust off this thing (it spent most of its life on the back deck of a bar on South Padre Island and the salt breeze is deadly), but that would probably compromise the structural integrity. So it is now dubbed "The Yard Sculpture" and it will stay in place until it dies. In the meantime, it will make great barbecue and add iron to the soil. At least it's more useful than the '37 McCormick that I had as my last yard sculpture. (My wife didn't like that one either, but this one's hers). I'll take a picture of the beast and post it.