Thanks for the info Carbon.
I usually bake bread (I load her full) the next day after a "pizza firing" and a quick wet mop on the deck creates just enough steam for most type of breads.
My thoughts were that temp and time (held heat) should be an interesting test for a butt done overnight. I understand some bbq has been started at higher temps and moderated closer to target temps.
Perfect, by the time the hangover is worn off and time to start cooking again!
I have never used charcoal, I have a good supply of wood. (oak)
fingerlickn'-Thanks, I will get some "teaser" photos together and start a build thread.
I will better outline how I WANT to finish the smoker-and let the beatings begin. :-)