Just got a 40in Masterbuilt electric, trying it out for the first time today (after being seasoned). Got an 8lb pork butt, used a locally made rub after putting on a thin layer of mustard. I decided on apple wood chips. I have the smoker set at 250, goal is to get the meat to 200, and then turn the temp down to 100 for an hour or so while the internal meat temp presumably rises another handful of degrees. I have the Maverick 733 monitoring the meat and using the Masterbuilt probe set on the grate to get the smoker temp.