Long time lurker, first time poster (love it here, thanks!). Wife's birthday so decided to do something special and smoke a prime rib roast for the entire family. It's her favorite meal, and she was skeptical about putting the juicy meat in the smoker (was relatively unsuccessful with brisket last weekend). Let me tell you though, this will not be last time we do this (but boy that price tag). first time using new maverick 733 - found that the smoker display was overstating temp by 25-35 degrees (which may explain why last week's 7 lb brisket took 15+ hours and pork butt goes for over 18 at '230') Used mostly cherry wood with some pecan. Spritzed outside with cherry juice every hour for last 3 hours. Went to internal temp of 120, then rested for over an hour under foil (family was late) Came out better than I could have expected. Smoke was subtle, crust was perfect and meat was as juice as I've ever had Pretty basic I suppose, but thought I would share. Feel free to say not worth it. Thanks!