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One of the most important things saw brought up is the color of the smoke, thick white smoke equals bad combustion or lack of oxygen to your fire and is very overpowering and bitter. The kind of smoke that is the best has a blue or almost translucent appearance.

I can get fifteen hours @ 225 with one bag of charcoal and six chunks of hickory.

I would only use new unlined drums; a piece of mind is worth the twenty extra dollars you will pay!

Also, Toga, about how many uses do you get out of a seal?

Also, Toga, about how many uses do you het out of a seal?

Yeah, he gave me a bag of seals but the show a little age,so I'm going to get a new bag. I don't even bother with 12 oz btls anymore, I have been using 22oz an am very excited to bump that up to 33!

I had a guy give me about twenty of the 33oz Ez cap bottles; have any of you guys used these? If so what did you think?

There's no way in hell I would live in a cold climate!!! I think the two months of forty degree weather we get here is too much.

Yeah, you have good points. I am with Sawdust guy, if you are looking for a set it and forget it style smoker, I would look into getting a Traeger, or building my own from their mechanism. I just think food taste so much better over real wood, fire, and smoke.

If your going to use electric, why not just cook in the oven?

here are some better pics of my smokers and a little grub.[/IMG]

Beautiful! Congratulations.