i want to start small with my first smoked pulled pork butt....i read a few of the butt threads and have what i need to do in my mind with the temp i need to reach, but the time frame needed in the TBS....this pork will just be dinner for my g/f and i and want to be eating no later then 7pm one day this week is the plan....i have some 6" and 7" wide 1/8" steel plate needed to make my heat shields....i will have some expanded metal to make my charcol basket plus lower my exhaust stack to the food rack....my lid mounted thermo is only 10* different from my food rack thermo when i did a dry TBS run to see what temp i could get playing with the air intake....now i just need a time frame for when to start my fire.........bob
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