I picked up the Brinkmann Split Door on clearance last week at Wal-Mart, and did my first smoke with it Saturday (first time I've tried it in years). Unfortunately, I couldn't get the temps over 200 no matter what I tried. I drilled several holes in the charcoal pan (1/8", too small maybe?) and that didn't seem to help. Vents were wide open. Used Frontier lump charcoal and tried the minion method with it. Had to constantly babysit the thing, as it fluctuated between 175 - 200 degrees. Next smoke I'm using briquettes to see if that helps. I used a 7 lb pork butt, and I seasoned it with the BBQ Magic seasoning like RaceyB has been using. Besides, everyone loves Paul Prudhomme & his nifty scooter! Meat was at room temp when it went on at 2:30 PM (yeah, late start). The woods I used were apple & mesquite chips. I took it off at 11:00 PM when it seemed to stop at 138 degrees (and I was ready for bed). Finished it off in the oven, and forgot to take pics of it before I did the pulling Sunday AM. As you can see it was served on our finest china, and I went with cole slaw on mine and poured on a little of Danny Gaulden's glaze over the top of that (1/4C yellow mustard, 1/4C Apple Cider Vinegar, 1C brown sugar simmered on medium). That was the best pulled pork sandwich I've had in years! My mom even had to brag about it on Facebook! I threw on some boudain too. When grilling with friends we usually buy the Zummo's smoked boudain because it's got a great flavor so I thought I'd try the Savoie's regular boudain that we almost never buy (unless they're out of Zummo's). That was some great boudain! Q-view ahead! Here's the pan full of meat (some big chunks still there, was in a bit of rush to get it pulled): And here's my sandwich on our finest china!