Hi Folks.... just started smoking this past summer and I LOVE IT !!! I've done ribs, jerky, a whole turkey, cheese, salmon, filled sweet & jalapenos etc etc etc... The reason I'm writing is I'm having one hell of a time with pork butts and getting them to temp AND I'm always having a flare up issue. It seems like I'm stuck forever at 170° at then the next thing I know I have a HUGE flare up and it burns the outside. I know its trial and error... but its ticking me off. I think that the pork butts I get are extremely fatty and I think it could be a determining factor in my flare ups. Any tips and/or hints would be a great help.