re: Anyone else drinking around a smoker?

Yeah...gotta post finished pics.

I feel like if you are getting adequate smoke with the right wood (Mesquite's too conventional, use a fruit wood like cherry, fig or apple), and can maintain it around 200 degrees...keep a moist environment in the smoker..that the kind of smoker you are using doesn't matter a whole lot...after that, it's all seasoning.

Have tried with and w/o mustard and don't really see a difference...Bad Byron's Butt Rub, plus olive oil and some coffee grounds will get some of the best tasting bark you've ever encountered. Damn I wish I had done that today.