Mesquite Smoked BBQ

Where do you begin, first thing to do is put some Mesquite or Hickory or whatever you might like in your box and run it for 4 or 5 hours, make sure everything is running like you think it should. Dose it have a temperature controller, if it dose make sure it will hold temp learn how to use it.
Go buy yourself a nice 8 to 10lb pork butt>>or bigger, bigger is always better. Leave the fat on !! unless it's ungodly heavly and coat that baby with some rub. Can be just about whatever you like, store bought or homemade, either way it will be good.
About 9:00 PM Friday put that dude in the smoker with your favorite wood and set it to 225, depending on the size it should be ready 195 to 200 degrees sometime Saturday afternoon. Their not the same, but just remember it's done when it's done, if it looks like it's going to go way past a time you were hoping for kick it up to 240 or so.
I've had some PB'S cook for damn near a whole day and some half that time, all depends on the pig.
If it's done early, wrap it in tinfoil, 3 or 4 old beach towels and put it in the smallest cooler it will fit it, it will stay toasty hot for 3 to 4 hours easy.
Hope this helps, ask any questions you want, here's a site I belong to, you might not have their smoker but the technique and such are the same. You will probably need a good meat timer too, don't want to open the door during a cook unless you really need to.
forum.cookshack.com/eve/forums

i had a small cabinet style smoker like yours, i didnt get the result that i get with a full out smoker but it was really good, things to try that are damn neat, hot dogs, the smoker makes them wicked good, seafood, take some scallops in a glass cake type dish, butter, oregano, rosemary, smoke them breifly yum yum, lobster, i inject the tails with creaole butter mmmmmm

if you decide to do butts or shoulders BRINE them, 24 hours at least, mix of kosher or sea salt, brown sugar, and spices, rinse and pat dry. lather with rub and mustard, cook fat side up, USE a meat therm, the coolest thing in the world is a therm i got thats remote, they are about 30 bucks, it tells you up to 100 yards the meat temp and smoker temp, buy it yes buy it and again buy it its a life saver. when your butt hits 190 its done, let it hit 200 and it will fall apart, i do not remove a butt (i like a shoulder better) until I can pull the bone out of the side and it collapses. when you remove the butt or shoulder spray it with apple juice, wrap it in tin foil tigtly and drop it in a cooler for 1 hour ..... then whoooow mamamam you got a tasty fall apart juices dripping treat

My moneys on the Carolina boy in this fight. Im a Carolina style man myself.

Give me vinegar based sauce any day of the week. E'ff red sauce.

This is going to be great to experiment! Thanks for all your input so far! There are obviously many approaches to BBQ... and I personally think they're all good. Vinegar-based, red sauce, dry, wet... they all make good eatin'!

I had typically favored saucier BBQ, and when I met my wife 10 years ago, I was exposed to a lot of vinegar-based eastern Carolina BBQ. Her mom's family is from the Raleigh/Wilson area where they grew up with vinegar BBQ. Her uncle is Bill Ellis, who is well known in that part of the country for his BBQ.

I'll have to start experimenting beginning with the basics of smoking, and then as you say start figuring out what works best for us.

I'd like to try to start using it now... but it's so damn cold out... and they warn against using it in a garage... for obvious reasons I guess. Wonder if I lifted the garage door a bit, put a fan by it to help vent? Don't need the Cutlass and Camaro smelling like BBQ.

Keep your family recipes coming!

I personally don't usually use sauce, but, depending on how it's eaten sauce goes along. I make my own BB sauce and vinegar based sauce and use it as I like.

I like the taste of the meat and the smoke, a bark a 1/4 thick does nothing for me, a light bark to mix in with the rest of the meat is good with me.
To each his own, I'm always open to new techniques and if I like them I use them.
I'm not a competition chef and never will be, I just like to cook, and as people know me is a problem around the midsection.

I don`t know why all the sarcasm. I find it refreshing, didn`t know there were other "smokers" here.
Those that know me, know I hate to brag, but, a few days in the shop and here ya go !!

You haven't been taking your happy pills have you, better watch out the guys in the white jackets will be by to see you.

I watch Paula for stuff to go along with my smoked goodies, you know she doesn't operate heavy machinery like a smoker.

Oh, here is a picture of red headed step child, I haven't been posted in a while, maybe that will calm your nerves.