Pellet smokers are "P.T. Barnum Specials"- - - -there's a sucker born every minute! A regular 4-burner gas grill, a $10.00 stainless steel smoke tube from Ebay and a bag of hickory pellets from Walmart does exactly the same thing. I smoke two Boston butts at a time in my gas grill, 12 hours at 250 degrees until the meat reaches an internal temp of 190-200 degrees, and they come out perfect. That's usually with two of the four burners on, turned down as low as possible and the meat suspended off the bottom of the drip catch pan with a wire grate.
I started tending the commercial smoker pit at my grandmother's restaurant in Nashville in 1962, so this ain't my first pig roast!
Jerry
