willy & Blue Runner might appreciate these
 

In the process of starting to get rid of some of the crap I haven't used for a while.
Well the first to go a couple of months ago was this cooker I made (God knows when) to pull behind the truck. It even had a burner in it to use propane if you wanted. Actually used it for the first 10 years or so.
A friend of my neighbors was good enough to take it off my hands.
http://i175.photobucket.com/albums/w...Picture288.jpg
http://i175.photobucket.com/albums/w...Picture289.jpg
This morning he showed up with this, as a token of appreciation. Didn't know he made these until a few weeks ago.
http://i175.photobucket.com/albums/w...ki3/003-22.jpg
http://i175.photobucket.com/albums/w...ki3/004-16.jpg
Almost hate to use it , it's so purty!!

Sweet cooker and knife Tsub!

Why get rid of the smoker? Got another one or just not plan on smokin any more?

Built that one in order to make cooking a half hog easier and more mobile.
Just got to the point it was perverted instead of the inground pit cooking.
Got small smokers and a fair sized grill, if I want to entertain a whole hog event all I need is the tailgate off a landscape trailer.
http://www.wellcraftv20.com/communit...ead.php?t=8339

GOTCHA.. How do you add coals? Do you measure temp and if so what temp is ideal for a whole hog? I like 200 degrees for ribs, maybe a little hotter for the deer.

On the inground or onground one we burned the coals in the seperate barrel, let them drop and transfer with a shovel to up under the meat scattered evenly. Temp will range from 180-220.
The one on wheels most of the time was propane ocasionally with tray beneath the meat to smoke and sometimes a pan to steam seasonings.
Meat temp usually will be just over 180, quite often some too rare pieces will be found and cooked more as being removed. Deer seems to be better a little on the rare side, less tough too.
If we had plenty of time (12 hours or so) we would usually cook it till it fell apart then quit feeding the meat fire barrel.