Well,I had a serious craving for some pulled pork yesterday. While there are lots of places around me to get good pulled pork(Memphis area), it gave me a reason to do the first overnight smoke on my month old 18.5" WSM. I had to work a little late yesterday so I ran by Wal-Mart on the way home and picked up a 7.5lb Boston butt. Here she is all rubbed up and waiting to go on the smoker. Got the WSM fired up with Kingsford blue bag and Apple chunks. Meat went on about 1045p. Temp held steady @ 230 till I went to bed a little after midnight. Woke up about 730 because my dog can't stand it when she's the only one up. Checked on the smoker and she was rolling right along at 220. Meat temp was 170 when I got up and it stayed in the stall till close to 1030am. Once it got to 205, I wrapped the butt in foil and let her rest for a half hour or so. Bone came out clean and I got to work pulling. Overall, I was really impressed with how my WSM held temp for as long as it did. Had to add about a half chimney of charcoal only because I used all I had available when I first started. Look forward to more long smokes on this thing!