Yes. Ding, ding. Boston butt is pork. This has been smoking for about 4 1/2 hours now and we will probably let it smoke for another couple of hours. When it is done, it will be the most succulent, juicy, slap-yo-mama, best thing you ever want to put in your mouth. There is nothing like smoke cooked meat.
The fire bowl used for making coals for the small smoker.
The small smoker. The coals are put in the bottom and then moist pieces of another kind of wood (in the next picture), used for flavor, are added on top of the coals. Note the little door on the bottom, that is where the coals and moist wood go. That is a small BBQ behind the smoker. We also have a really big one.
The larger smoker we just inherited. The fire box is the small bit sticking out on the left. That is where the fire is built and funnels heat and smoke through the larger body. This cuts out the fire bowl entirely.