So...the rest of the story.
I drag this 20 y/o monstrosity home, no idea what to do with it. The shelf was falling off, the handles were gone, it was in pretty rough shape. So, first things first, I go to the store and buy a brisket and a whole chicken. Fire up the charcoal chimney and call my BIL's dad (the old school smoker from my previous post). Dennis, I say, I just brought home a smoker and have no idea what I'm doing. No problem, he replies, I'll be right over.
He shows up, I'm sipping on a beer waiting for the coals. He comments that I have passed rule one, a cool beverage. So, he commences to giving me the ins and outs of smoking meat and asks what I've got. A brisket and a bird. He rolls his eyes and says a brisket isn't the best cut of meat to learn on. Never the less, with his tutelage, it turned out OK. I'd roasted chickens, so that was no problem.
After that day, I fired up the 'puter to do some research. I found some great smokin' sites (this one included) and learned some great tips. I modified my pit with baffles, tuning plates, chimney extender, etc. I've got it running decently, fairly even temps and what not.
Along with my own experimenting, I got a crash course from Dennis on different woods, charcoals, rubs, marinades and the pros and cons of it all.
Then winter arrived...I tried one winter cook and did not have a good time. The food was great, but the experience left something to be desired. I knew that I was hooked however. We've got a summer cabin at lake of the ozarks, and I knew I'd need a smoker for there. So, I took an old compressor tank an old LP tank and got to cutting and welding. Ended up with a pretty ghetto looking contraption...but to my surprise, it works wonderfully. It far surpasses my smoke'n pit in terms of setting and forgetting.
Then, late last summer, Dennis, my mentor, passed away. He'd been battling cancer for many years, but you'd never have known it. His last week at the hospital he wanted the family to all visit him. He wanted to say by and pass on some final thoughts to us. I asked him, Dennis, who's gonna finish teaching me how to smoke meat? He replies, "Son, you cook some **** fine food, you don't need me to teach you anything else." "Also," he says, "I want you to cook your pork butts for my funeral dinner."
...and that's all I got to say about that.
Needless to say, I've smoked just about everything under the sun, from fatties, turkeys, ABT's, pies, pizzas, briskets, strip and ribeye roasts, ribs, butts on and on. I love it.
I cannot wait for my 22" WSM to arrive to add to my arsenal!!