For the most part I cook with pork. Fist, I marinate the meat with Cajun injector than put on Richard's dry rub ALL over (heavily applied) the pork. I then cover & place it into the frig for 24-hours. Next, I fill a bucket with Mesquite blocks (not chips) and cover with water. After 24-hours I place the pork in the smoker. A good rule to use so far as cookin time is 1#/hour Ie. until the center of the meat is 170 degrees. (A premium meat thermometer is a MUST item for consistant success.)Boston Butts or Pork loins are fabulous
Great looking Smoker!