Start with a coffee can - punch some holes in the sides at the bottom
Fill the can about half full of lump
Put the can all by itself on the grate. Start the fire in the lump.
When you have some coals, stick on the smoking wood. This is hickory.
Once it is smoking well, put on the grill and platesetter. Next time, I think I will forego the platesetter. It really isn't necessary at this low temp.
This is one whole pork loin cut into thirds and brined for one week in the refrigerator.
Gives you a view of the end-grain just with brining. The color is pretty true.
Rubbed with the red pepper rub from Butcher & Packer.
And onto the smoke.
With the daisy wheel closed down to half-daisy petals and the bottom half open, the temperature never went over 100 degrees!
A wonderful sight and smell...
After smoking them at <100 degrees for 3.5 hours, I removed the can, added charcoal, and finished them off to an internal temperature of 140 degrees. This is as they were removed.