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Reply to "Huge mistake on fist smoke...ruined dinner"

Cal mentioned a very good point, keep good notes on each smoke. This will make it much easier to duplicate or make corrections the next time. There may be a chart somewhere on this site but I couldn't find it. I made my own where I record the following.

Date
Product, type & cut
Temp of meat when placed in smoker
Type of rub and or marinade (ingredients & how much)
Cooking temp
Cooking time
Any adjustments made during cooking
Amount & type of wood used
Climatic conditions (hot, cold, windy, humidity, etc.)
Internal product temp when done
Description of final appearance & taste of product

Congrats on acquiring the 008 at such a good price. Enjoy.
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