Thanks to the Good Eats Show, made a cooker almost the same as this. Used an electric hotplate from the hardware store and a cast iron frying pan with the handle cut off for the wood. (also more mass from the cast iron. A little bit of adjusting the temperature initially and now it's holding very steady temperatures, Right now I have an 8 pound shoulder smokin away since 8 pm last night. Meat temperature is up to 190 finally, 21 hours seems like a long time, no? Any words of wisdom from the brothers? :?:
Thanks
Tom