This is my first smoke I've ever done. Picked up a Weber Smokey Mountain last night along with 10lbs of beef brisket and 10lbs of pork shoulder. I am on my 6th hour right now and temps are 167 164, respectively. It has been somewhat windy here in Phoenix today so I've had to close 2 of the bottom vents to keep it below 250 degrees. It'll jump to 280 if I leave all 3 at 25% open. I have been following the sticky on this forum and so far it has been working out well. I've noticed that the hickory I picked up at home depot only has a good smoke going on it for a few hours so I have to place a few chunks in every once in a while. I did the "minion" method so I hope the coals last for another 4 hours or so. The forums have been a great help! Thanks everyone for their tips. I'll update later with the finished product. Here are some pictures I have so far: And for moral support!