Some great tips -- thanks, everyone! I do use the lump charcoal instead of the briquettes -- I think they burn much cleaner as well. And, I actually have two of those cable probe devices. I could easily use one for the meat and one as a general temperature gauge. Which could be especially helpful since I don't think that I'll get my husband to drill a hole in the lid in time. ;) I'm still concerned about how cold it's going to be -- we won't break out of the teens this weekend, so I may do this tomorrow during our heatwave of 30 degrees with a 50% chance of snow. I'll just have to really keep an eye on the fire and probably build it up more -- and if all else fails, I'll finish it in the pressure cooker. Good idea! I've thought about an electric smoker, but I really like smoking this way. Call me a purist or someone who just likes a challenge. LOL Saw this on the Epicurious site and may use it: For dry rub 3 tablespoons coarsely ground black pepper 3 tablespoons (packed) dark brown sugar 3 tablespoons paprika 2 tablespoons coarse salt 1 teaspoon cayenne pepper 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total) For mop 1 cup apple cider vinegar 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon coarsely ground black pepper 1 tablespoon coarse salt 2 teaspoons vegetable oil 8 pounds (about) 100% natural lump charcoal or charcoal briquettes 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes Thanks again for all the help and tips! I"m so hungry now!

Well I am the proud owner of a smoker!!!!! Gotta tell you smokin' hasn't really taken off here in Canada but it appears to be picking up steam...I mean smoke. Very limited choices. I decided to go with the majority and buy electric. My intent was to get just a simple electric smoker but Clive wanted me to get the digital model with the temperature set and monitor features. This is the one I settled on, it has the features we want and is in a price range I am OK with. Not sure if there really is a Centro or if it's " store brand" for Canadian Tire. Watch the sucker go on sale next week! LOL Now I'm on the hunt for recipes! Thanks for all your tips and recipes ideas and info , I'll let you know how it goes. Here is a link that might be useful: centro smoker

Both my main grill and my small smoker are on my deck but I'm very careful. all I have to do is look over the the next door neighbour's melted siding to remind myself. I lay one of those cheap hardware store mats down. They are black/charcoal coloured and generally come three sizes stapled together. Hope I'm describing them, ribbed, made from some kind of recycled poly pop bottles or something. So, on top of the mat I place concrete patio stones, those square or rectangular concrete blocks that are used for walkways or patios when you are first married and can't afford rock work. So, the mat protects from grease drips, the concrete is a bit of fire/heat protection for the deck boards. The smoker is out, away from the house and siding even tho we have Hardie board and even tho the smoker doesn't run hot (the grill does!) When I'm done the concrete and the mat go into a deck box and the grill or smoker get covered and put up against the railing on the far corner, out of the way. Usually the grill gets left set up all summer but I move the smoker because its used not as often and you want it out of the way because after you use it a while it smells good and smoky. Whenever I'm either cleaning the grill or using the smoker I bring the fire extinguisher up from the workshed as well. Never had to use it in 50 years but I still have it on hand.

Thank you, everyone. I've learned a lot from your comments already. This is a Masterbuilt charcoal smoker that looks like R2D2. The thermometer is in the lid, but after I saw it wasn't getting up to temp, I got out my digital thermometer, stuck it through the vent that was as closed as much as it would go. and into the one butt. The reader stayed on a side table I had there. Both thermometer read pretty much the same. The butts were 6 pounds each. I couldn't find my charcoal starter chimney so I got the charcoal started in the bottom (closed) right off the bat. I checked it through the side door and didn't put the butts in until the charcoal turned grey. I never opened the lid until I decided to take the butts out. I'd read where you should avoid opening the lid and door. It was quite windy out and just a touch cool. I live in south central Indiana at the very top of the tallest hill. I did wonder about that. I can't take it back because it was bought last summer and the receipt is nowhere to be found. I have a Brinkman charcoal smoker my late husband husband told me to go buy as my Christmas present several years ago since I wanted it, but it was never opened and I haven't been able to find where he stored it. I will not give up. I now have a small pork loin that will go into brine tomorrow to start the process for Annie's Canadian Bacon. Oh, and I had to buy another bag of charcoal today since I used most of the bag I had. Again, thank you each and every one of you. That's what I love about Gardenweb, the helpful people. Only ran into one or two over the years that were not very nice, but they pretty much are gone. Madonna