When I first started smoking it was on a homemade barrel cooker made from a 55 gallon barrel.
Charcoal fire with wood chunks on one end meat on the other.
Cook usually involved adding a few briquettes every 45 min or fr 8)esh beer whichever came first
Didn't worry bout temperature, smoker didn't have one & didn't know what a meat thermometer was!
Well the main chamber of my offset is a 36 in long barrel! It's got thermometers but I don't pay attention to them.
Big bag chicken thighs ( my favorite) marinated in Blakes B3 sauce & Italian dressing.
Kingsford & hickory chunks , adult beverage , fetch with Lucy & music