I posted my ugly keg smoker yesterday, and now I'm going to post my first smoke on it. I found a cheap Bone-in pork loin roast at a local Winn-Dixie. I cooked it to about 145 and then foiled to 165 because I didn't have time to go to 195 and let it sit for a while. I also threw on some stuffed jalapeno poppers that I just threw some cream cheese, hot sauce and spices into. Everything would have been more delicious if I didn't make a super NOOB mistake. Unfortunately I let a lot of it cook while it was billowing white smoke. ray: Have mercy please. This is my first ever smoke on a non gas grill that I had water and wood chips on. So, extra strong/wrong smoke flavor aside, everything tasted great. Lol. I'm planning on smoking some more pork this weekend and my parents house to thank my dad for all the parts he purchased to put this together. I will take pictures and post. It will either be ribs or a butt, as my mom can't eat beef. I have to figure out how to get some good rub by then, none of my local grocers carry anything other than Byron's, which I've heard is good, just salty. I dunno, but as always, any suggestions are appreciated, and now thanks to this site, I will remember to wait for that sweet blue smoke instead of worrying that if I don't see any smoke, add more chunks! :loco: