I committed to doing up some pulled and some chickens for a church event. 120-130 people. I have an MES 30 and a friends Cuisinart exploding smoker, see here for info about the exploding part. After some good advice I got in a previous thread, I started the pork this past weekend. Called up the butcher last minute and got 5 - 9lb boneless pork butts. I rubbed them and wrapped them and let them sit overnight. The next morning I put three of them into my MES and 2 into the Cuisinart. Everything started off great. After 6 hours my MES had the 3 butts at 195IT. The Cuisinart butts were still at 148IT. I took the 3 out of the MES and transferred the 2 from the Cuisinart to the MES. A few hours later they were at 195IT as well. I did some testing and the Cuisinart is running about 25 degrees lower than the digital display. I'll tahat into consideration for the next batch. Again, on some great advice from the people here, I vacuum packed the pork and will try the turkey pot with boiling water to reheat next weekend. I still have another 45lbs of butts to do on Thursday, then 25 chickens in a few batches in both smokers before dinner on Saturday night. I noticed from other peoples posts a lot of guys put their butts in foil trays to catch the juices. I should have thought of that. I caught a lot of them in the water tray but I could have saved my self some cleanup for sure. Next batch I will try in trays. Ended up with 29lbs 10oz of finished product.