Here is my new smoker, since the pic I added an exhaust pipe on the right side. This is day 1 for it. It has aged a bit since this pic was taken.
I put the burnables on the left and the meat on the right.
Working on an adjustable rack and also building an internal burn box. The bung hole is on the left and provides the perfect amount of O2 for keeping the charcoal and wood at a low burn.
I've had it about a month and so far have smoked a picnic ham for 8 hours as well as several other experiments. Some, like last nights chicken, came out a bit under done and over smoked, but it's a learning process.
Smoker learning curve is almost as bad as AH's.
I have a lot of Apple wood as well as Hickory, Mesquite - which I tend to use sparingly - and Maple that I use as the general heat supply.
For a rub, I like to mix garlic, pepper, paprika, salt and a dash of cumin, curry powder, and onion powder.
