For my second smoke, I decided on a pork butt. After I removed the butt from the wrapping, it pretty much fell in two pieces. I rubbed the 2 butts with mustard and a blend of cajun spices, lemon pepper and paprika. During my first smoke, I had a problem with getting enough smoke out of the wood without igniting it. With a little help from the SMF, I found the solution...I put my wood chips in the bowl, covered them with foil and poked some holes in the foil. I also added a few chunks of charcoal Smoke was billowing out this time. What I am going to do in the future is mix small wood chips with a couple of large wood chunks in the fire bowl. That way, the chips will provide some good initial smoke and the chunks will keep the smoke going for a while. The meat turned out fantastic. It had a great smoky flavor and the rub added a little kick. My friends are now begging me to smoke more meat. Next up....ribs.