Picked up new smoker last week-end!! It's a beauty!! Fired it up 3 times to season it during the week. Sort of like a cast iron frying pan like so many of you suggested. Sunday had my first cook on it. Not too much... 4 butts, 5 racks of ribs and pan of beans. I will take my chastising as I have no pics to post! Fought the freakin' wind all day which was screwing w/my temps.
![Cry :'(](http://www.azbarbeque.com/forums/Smileys/LightB/cry.gif)
Worse than a roller coaster. 280 degrees to 200 degrees to 245 degrees to 190 degrees to 300 degrees etc., etc., etc.. Started at 4 am and at 1 pm had meat temps of only 150 degrees. Wrapped in foil, juiced and finished in the convection oven. Was able to finish the ribs on the smoker. Used the tips we learned in Chris Mark's class on both meats. Made a difference!! Frustration was high, so even though I had the camera in my pocket I wasn't thinking about pictures!! More practice!!