I've always rubbed-down the inside with olive oil, and followed that with a very warm burn. In the case of a smoker, I'd runf it with very hard wood, and all the vents open so that it's a hot as you can make it, but a LOT of water (or beer) int he water pan. Do that for an few hours (moist smoke bellowing out as thick as possible), and the inside ought to be good and not taste like the factory.

http://www.chiefsplanet.com/BB/showthread.php?t=178969

BTW I started this thread when I got mine and got some really good advice from dudes here.

Ok I did my second weekend of smoking and I used the Rub that CDCOX had posted on another thread and used it on a pork shoulder. Sorry I forgot to take pictures (forgive me I'm a n00b in the smoking game). But I need to ask if there is a set time, temperature per pound for a pork butt or a rack of ribs. I know BOTH will be different since one takes a crap load longer to cook. I cooked my Roast for 7 friggn hours and it still had some spots that were not done. So please give me some insight to what you all use for a formula or do you just keep taking temps till you get what you are looking for???

Thanks in advance for any help.

The bark on the roast was pretty damn good. Had a good bite to it.

Until it is done. If you read that thread I posted earlier I think there is a rough formula but give yourself plenty of time. If it gets done early just foil it and put it into a cooler until you're ready to shred it.

Thanks man... I got into that thread and there are a lot of great ideas... do you have either of the books mentioned?? BBQ Bible or Smoke and Spice? Pretty informative??

I bought the BBQ Bible but I don't have smoke and spice.

You know how I know you're gay? Electric smoker :spock:

Build your own. Much more fun and cost effective.

http://bbq.netrelief.com/pits/metalp..._bbq_pit.shtml

I made one of these and love it.

whatever..... I like to spend time with my son. Then he and I can enjoy some good food after spending the day doing what we want instead of having to stay close to tend the fire.

Besides i'm not a fuggin BBQ snob so I could care less what anyone thinks. ;)

Thanks Buehler.

Ribs Before.......

Baby Backs AFTER

6 rack Bradley

I just got this one today (thank you Mrs Flachief) to replace the old brinkman. I can't wait to fire it up.

The ribs look killer!