I finally got to use my smoker for the first time yesterday (aside from seasoning it). I decided to do a pork butt and followed the step by step instruction provided by Bearcarver. Put a rub on the 7lb pork butt at 11 pm (next time I'm going to let it sit longer). Woke up at 4 to take it out of the fridge and soak the wood chips (hickory). Woke up again at 5:30 to preheat the smoker. It took longer than I had anticipated and I made the mistake of putting my wood in while it was preheating. I didn't get to put my meat in until 6:15. I only had one thermometer when I started so I put it through a potato to measure the ambient temperature. I went out and bought another thermometer. Then at 11:30 I checked the temp of my meat 150*. At 1:45 my temp reached 165* so I put the butt in a pan with apple juice and cover it with foil. I then made the mistake of running to the store and left my mom in charge I came home and the temp was 257*. I tried to bring it down but the meat temp started to skyrocket. By 3:00 it was already 197*. I was nervous by 4:00 the temp reached 203* and didn't ever increase. I pulled it out at 5:15. We at at 6. I tried to keep my temps between 230* and 245*. My meat was delicious! Everyone loved it and we made rhino sandwiches - grilled cheese filled with Mac and cheese and pulled pork. A question for the pro in his directions Bearcarver said he doesn't probe incurred meat until it reaches 135* but how did he know the temp without a thermometer? Thanks! I can't wIt until next weekend to smoke something else. I really want to try my heard at bacon!