Okay I am off and running! Here are some starting pictures. I am wondering a couple of things, though. This is my first time using my ET-73 RediChek Thermometer. I was wondering if it is normal to have such wide swings with the temps (i.e. 10 to 12 degree swings). I am using the BBQ Grillware vertical smoker and have noticed a huge discrepancy between the ET-73 and the thermometer on the front of the smoker (about 50 degrees) Wow! That seems peculiar to me. I will say however, I was planning on using the 2-2-1 method but after the 2nd hour the meat had only just begun to pull back so I let it cook another hour for a total of 3. Could this be because the meat is thicker or something? I have had them on for an hour now in the aluminum foil so I am expecting to take them out of the foil at 10:30 this morning. What should I look for? The temp of the meat right now is 191 degrees. Sounds it tick high but all of you are the experts. So you tell me. Thanks for looking and the information.