My smoker is an 18" long 2" square tube made of stainless steel mesh. Fill it with pellets, light it with a Propane torch, and blow the flames out after it gets a good burn going. I prop it up at a 45 degree angle in a 4-burner gas grill and adjust the flame on two burners to get a 275 degree temp in the closed compartment. The pellets smolder at the rate of approximately 1" per hour and a 20 Lb. Propane tank will burn for 3 days at that temp setting. Most of the Boston butts I smoke take from 12 to 16 hours to reach an internal temp of 200 degrees, which is where the fat carmelizes and self-bastes the lean meat. Any more than 6 hours of smoke is too much. The rest of the cooking time could be done with a turkey roaster or a kitchen oven- - - - -it's just heat once the smoke flavor is accomplished.
Jerry
