I guess the smoker isn`t really mine after all. . .

[Max Hass]

It appears that my duties are to buy the meat, season the meat, provide

information. I haven`t been allowed to do anything with the smoker except admire it and praise my husband for his control of temperature and smoke.
On the other hand, yesterday`s pulled pork was very, very good and I didn`t have to be outside in the 105F heat to smoke it. We used the barbecue directions for North Carolina-style pulled pork and the Vince`s General Purpose BBQ Rub from the faqs. Everything worked out exactly as stated in the faqs. The faqs are an excellent resource. Thanks.
Thanks for the tip about substituting a cast iron skillet for the chip box that came with the smoker--it was easy to see that the skillet is a superior way to go.
How long do we need to have smoke during the cooking process? Just the first couple of hours? Or longer?

[pdmazzio]

around here say at an internal temp of 145. Others say after 2 hours or so.

[Surge_Dvinith]

you can do is experiment and see what combos you like.

[cscott]

- which ever comes second.

[taima]

Do not be surprised if he later starts doing some of the other duties you mention.

[Max Hass]

cooking of any kind(unless PB&J qualifies). It was the sturdiness of this smoker that attracted him in the first place so maybe it falls into the category of "tool." Janet