I am really pleased with the Masterbuilt propane smoker. Took a few minutes to hone in the flame setting to maintain that 250-275 temp. Cooked 4 hrs until I reached 160; then mopped and wrapped. Had a apple juice/water mix in the water pan. I had orange slices and peach slices in the water tray too. Made a really sweet taste to the pork w/o a ton of sugars in the rub. Many have asked about the handle. I am a USC Gamecock fan...hence Poultry. Speaking of poultry...any tips/temps for smoking turkey and chicken?