I appreciate your info. I am a full-time working (got bored with retirement) 77-YO woman who likes to try new things in the cooking world and got a Masterbuilt signature series 40-inch electric smoker. I have been "lurking"on this site for a week, following info to smoke my first Boston butt last weekend. It was wonderful meat but took probably much longer than it should have. I made pulled pork. I brought meat to room temp, preheated with hickory chips for 3 hours, finally got the 6-1/2 pound pork butt in smoker near 10-am Sunday. It was finally at 195 degrees after 4:am Monday morning! It sure is good though. Now I have brined a chicken and am letting it come to room temp, ready to smoke.