Hello all, First I'd like to thank everyone who posts in this site. I learned so much from you! I stepped up from a chargriller to a new WSM. I added a gasket kit, wheels, hinge and BBQ Guru. 2am came early but it was well worth it. I fired up the chimney and soon I was watching the guru work its magic. At 3:20, it hit 225 and the pork butt rubbed with Jeffs rub was smoking away. I left the WSM, returning at 8:00 after some sleep and the WSM was at 225! I never had a grill hold its temp that long. I pulled the butt off to finish in the oven and out two slabs of ribs on. One was done with the 3-2-1 method and the other was just smoked until done in about5 hours. Both ribs tasted great. I thought that the 3-2-1 ribs were slightly over done, while the conventional method had a better bite. I had no issues with the cook due to learning from all the great advice here so Thank You!!