Why does your pit need to cool off. You have a warmer on it, why use the cambros. I just used hotel pans and foil over the top. on the pit As far as smell goes, I would half a few cheap yellow onions and toss them on the hot coals. Drove them in like crazy. Time it perfict? Never gona happen. I have driven whole hogs on my rig cooking down the road. Just a tip, DO NOT put a squeeze or pump bottle of sauce out. The customers will just drain it dry. I put sauce in little plastic cups and ask if they want sauce when I took the order. I just vend pulled pork on cheap burger rolls. I use a 4oz disher to control portion. Buy lots of napkins, they go fast!
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Team Gruber Mister BBQ
KCBS Citified Judge 8282
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