I did a simple cook tonight--butterflied a 2.5 lb pork loin, dusted with a homemade rub inside and out, and spread apple pie filling inside. Closed it up and covered it in a bacon wrap. I cooked it for 3 hours at 225F, using hickory for the smoke wood, sauced it with warm Blues Hog during the last 30 minutes, and pulled it when the internal temp hit 150F.
I threw a few potatoes on the smoker for a slightly smokey side, and sautéed some spinach to go with it. The leftover pie filling went into a ramekin with crushed graham crackers topping it. Dinner was a hit.
Why would I fix it myself, which I do know how, when I can have the responsible party pay for a pro to fix it. The panes are very large, they will be a (no pun intended) pain in the ass to handle.