Hi all. I finally got my MES 40 up and going, it's actually pre-seasoning right now. I have a butt ready to go that I was planning on throwing on at 5am. It's 8 lbs, and from what I'm reading it's about 1.5 hours per pound (temp pending of course). Now I have a couple questions if you all wouldn't mind. I have apple and pecan wood on hand, which would you prefer for the pork? Also, it's suppose to get in the low 20's for the temp in the morning, would anybody have a guestimate on how much time this is add? This will be the first time I'll be doing this, so just looking for some pointers. I've read the 5-day course, plus the "Basic Pork Butt" sticky made by meowey, so I feel like I have some guidance, and I'm sure I'll figure stuff out the more I do this. Just wondering if anybody had any "heads up on this" they wanted to pass along. And what do you like to spray with? I was leaning towards apple juice. I also have some jalapeno cheddar and bacon cheddar brats. I was thinking about throwing those in and having me a good lunch. Doing a quick search and I found some people talking about a 4 hour rule (or until internal of 160). Any tips on this also would help. Thanks guys for reading and hopefully I'll have some pictures that are worth looking at for you.