Before going to bed, take the top rack out, pull the unit apart and add more briquettes and a sprinkling of wood chips. Place the upper cylinder back on, replenish the water, put the top rack back on, put the lid on, take shower (unless you like to sleep exuding a smoky aroma) and go to bed. You will wake up to the most delicious sight: smoky, falling apart pork with a rich, sweet, spicy and crunchy bark. The bark is the rub and mustard mixture. It turns dark, crunchy and delicious. I’ve seen fights almost break out over a piece of pork with bark on it.
A Weber Bullet sells for retail at a price point of around $300 to $400, depending on the size. These units have been used to win national BBQ championships, so you don’t need anything fancier. This time of the year, retailers are blowing out their grilling inventory so you might get a better deal. You can also go with a knockoff for less, but it won’t last as long. In a few weeks, it’s time for the holidays, and you haven’t truly lived until you have fixed your holiday bird, ham or prime rib in a smoker.
This is my destiny today. Go get a smoker and start making real “Q.”