After lurking the forums for a couple weeks i picked up a gosm on thursday night put it together and seasoned it. i had some help as you can see. i dont know why i cant get that picture to stay turned the right way. I started out with a fatty. one pound mild italian sausage mixed with a half pound ground beef stuffed with provolone, mushrooms, onions and garlic. wrapped with bacon Finished and beautiful and tasted great. I picked up a 7.5# butt that i was planning on starting this morning then my mom called and wanted to bring my uncle over to visit and see our new son so i decided to put the butt at 8 oclock last night for lunch today. my confidence was high after the success on the fatty but the pressure was on with company coming over and i wasnt sure how it would turn out. It was rubbed with mustard and stubbs but had only been in the fridge for about three hours but decided to go for it. the last i remember it was at about 1 in the morning it was at about 115 degrees. i fell asleep at some point woke up at 6 a.m. I was mad at myself i thought for sure it was ruined, checked the thermometer 163 degrees, perfect double wrapped it in foil and back in the smoker. 10:45 reached 200 degrees wrapped in a towel for an hour. i was a little worried about the time i was asleep because i didnt get to baste it and add chips but when i open the foil this is what i found. It was a long night i look like a little beat. It got great reviews from everyone and they all left full and took some home for later. I think it was a successful first time and i am sure there is room for improvement. thanks for all the info on this forum I am sure i will be around here because i am addicted.