New sidebox smoker

So when's the party?!

yummmmmmmmmmmmm, pulled pork. I'll bring the beer.

I got a Big Green Egg about a year ago and have made some killer pulled pork.  I'm actually planning cooking a beef brisket tomorrow.  You can check out the Big Green Egg forum for recipe ideas.

http://www.biggreenegg.com/index.php

There are a ton of BBQ books out there, but I've personally had good luck with Dr. BBQ's Big Time Barbeque Cookbook.

The only advice I've got is that with something like a Boston Butt is to just be patient.  It will take a LONG time if done properly, but will definitely be worth the wait.

Here are a few other links:

http://www.drbbq.com - has a couple recipes.  His cornbread is awesome!

http://www.dizzypigbbq.com/ - has links to other BBQ forums a few recipes

http://www.nakedwhiz.com/ - recipes and advice

A lot of the information will be geared toward the Big Green Egg, but the general principles should be the same with any smoker and the recipes shouldn't make any difference at all.  Good luck and Enjoy!

What kind of wood are you going to use? I have a Oklahoma Joes smoker I picked up at Sam's Club a couple of years ago, and it's awesome! I used Hickory last time I smoked a Boston Butt. I'm actually going to smoke tomorrow, but I think I'll be doing some pork ribs and a brisket. Good luck and let me know how it truns out.

Mike

The only advice I've got is that with something like a Boston Butt is to just be patient. It will take a LONG time if done properly, but will definitely be worth the wait.

I'm with you there!  The last one I did actually took over 10 hours to smoke, but it was well worth it!  I finished it inthe oven for the last three hours.  Man, did that trun out good! 

I use pecan wood (an old tree cut down 1-1/2 yrs ago in the backyard). The smoker is officially together and getting cured as I type. THe instructions said it takes two people. They forget to say 'two people or one triathlete.'

The best part is the split wood I have fits the side smoker. Thanks for the recipe links, can never have enough recipes to peruse.

You guys are absolutely correct. All this talking has got my mouth watering, and I'm thinking I should do one tomorrow, but it will be dark and about 20 degrees here when I would have to start it.