Any (meat) smokers out there?

[cle_smoker]

Tons of great advice in this thread. I always use turbinado sugar for any rub as it doesn't burn as easy as regular sugar. As for the smoke, the meat will continue to take on smoke flavor after it has hit 140* but you don't want to go crazy with it or your meat will take on a bitter flavor. I usually use hickory, but will throw in some apple as well. My target temp is 195*, but I'll pull it when the temp probe goes in with no resistance almost like putting it into butter. Good luck on your cook.