man,that thing is beautiful.
good job.
As for recipes,I would think a good pork shoulder would come out great in that thing.

Hey, would you mind posting a few more pics of the inside and maybe some tips on building one? I wouldn't mind building one like that, and any help would be appreciated!!!

did you happen to draw up some plans for this... i would love to build one for the lease!!!

Anyone who has an intrest in smoking ,sausage making , bacon curing or any other smoking meat topics needs to check out this site.
www.smokingmeatforums.com
I go by eman there also.

Sorry, I don't have any plans

For the most part I cook with pork. Fist, I marinate the meat with Cajun injector than put on Richard's dry rub ALL over (heavily applied) the pork. I then cover & place it into the frig for 24-hours. Next, I fill a bucket with Mesquite blocks (not chips) and cover with water. After 24-hours I place the pork in the smoker. A good rule to use so far as cookin time is 1#/hour Ie. until the center of the meat is 170 degrees. (A premium meat thermometer is a MUST item for consistant success.)Boston Butts or Pork loins are fabulous

Great looking Smoker!

What kind of temperatures are you running? Good looking smoker by the way.

...there's a few women libers over here wants to know if 'ya guys are single ??? (they all over 55 and can't find a real 'live-in cook' anywhere) ???...cheers ???