I brought my new smoker to the campground for Independence Day cooking. Made ABTs, a chorizo fatty, potatoes, and a pork picnic for pulled pork. I didn't like the pork, thought it was too dry, but others enjoyed it! I'd planned to use some drippings, etc. for a finishing sauce, but no drippings, and I forgot other ingredients. It was about 9 lbs, fat side up, smoker mostly at 220-235, with hickory for about 8-10 hrs, all together about 15 hrs. No foiling. Squirted with an improvised juice that probably had too much sugar content. Removed at 197*, rested for an hour or so. The picnic was the only thing I could get that wasn't "enhanced". I'll be getting a good butt soon so I can try again. The smoker did a great job holding a low temp, almost too low.