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

[Ed1]

smoke going only half the cooking. See if you taste a difference. I would wager that the longer something is exposed to smoke, the more smoke flavor, up to a certain point. The fine tuning of smoke flavor will probably be in times up front, say 30 minutes, 60 mins, 90 mins, so on. (Tell hubby to remember that we were supposed to have been taught to share as children, it still goes! If that doesn`t work, get him liquored up and when he passes out, go for it! Grin)

[Tristan]

although he occasionally uses the grill (now that I`ve shown him how). He doesn`t mind, though; he grew up in an old-fashioned Pennsylvania Dutch farm family, and they never grilled or barbecued, so it was all new to him. In my family, my mother did all cooking, including that done outside, so it never occurred to me that grilling/barbecuing was supposed to be men`s work.

[Max Hass]

(on lump charcoal--miss that so-o-o much) is shared equally among men, women and children. I was surprised when my Iowa hubby knew nothing about grilling or cooking outdoors--what do they do with all that Iowa beef? Janet

[taima]

have a choice!! :-)