Hi All, After a long awaited opportunity to try my new smoker, and a first attempt at smoking meat, the result was not what it should've been. I think I over smoked the meat. The pork butt had a lot of flavor but was dry. Here's what I did: - Used a digital dual thermometer to monitor meat and smoker temps - Had a bit of a problem keeping temp down. At one point it went up to 295 degrees - Did the general one hour per pound cooking time but also used the meat thermometer to ensure at least 170 degrees internal temp - After about 2 hours wrapped in foil and continued to cook but the foil filled with a lot of juices so I pierced the bottom to drain - Butt size was 4 pounds but after four hours it didn't look cooked when I cut into it so let cook until it looked cooked inside. This is why I think I over cooked the meat. Might help to say I used a Master Forge vertical smoker bought at Lowes. All comments welcome since I'll try smoking another pork butt soon.