This time it's (left to right) breakfast sausage, 2 roasting hens, and a pork picnic.

http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/229432_10150194174337512_702132511_6845576_2344053 _n.jpg

I'm using maple wood, no charcoal this time. I used the charcoal chimney to light the kindling, just like you normally would charcoal.

So, what time should I be there??? ;) Looks like a feast is about to break out!

Looks good enough to eat!!!

It's going to be at least another 7 hours.

Glad to see that you are enjoying the heck out of that new smoker you got. I would like to have one of those, but for now, I use my Weber to the best of its abilities.

You can do a lot with a Weber. I've got one next to the smoker. I know people who have slow cooked turkeys in Weber kettles.

Next time I'm going to have to smoke 2 rolls of sausage instead of 1. Fishkiller wanted to sample it when it was done. Between the two of us we already ate half of it, plus I cut off a couple slices for her to eat for breakfast.

Looks great life!

Is it time to eat yet? When you use just wood, how much longer do you think you have to keep it on the grill vs charcoal? Guess it wood also depend on the size of the chunks of wood

I was using pieces a bit over a foot long and split like you'd use in a fireplace. The smoking time doesn't change much. I smoke it till the internal temp for chicken is 180 and pork is 170. By using large pieces of meat I didn't have to add fuel to the smoker as often. I only added fuel 4 or 5 times during the entire time, and then it was one piece at a time.

I usually smoke Boston butts or shoulders (same thing as a chuck with beef). The big difference with smoking a picnic (uncured ham) is that it doesn't pull apart like the shoulder does. It's good sliced thin. I sampled a bit last night before putting everything in the fridge and you could taste that smoke all the way through.

Nice looking set up. How has it worked out for you? I've been looking into replacing an aged grill/smoker, and am looking at options.

Most the side mounted firebox grill/smokers I read about are usually modified to work better, have you had to make any mods?

I haven't had to make any mods, but when smoking whole turkeys I use some foil to decrease the size of the opening between the firebox and main chamber to gie more cooking space.

Sounds like you found a winner, which brand and model do you have?

It's a CharBroil. I don't know the model.