Greetings from south Georgia! I've had a Chargriller Outlaw for a few years but was always hesitant. Just recently, I've smoked a few racks of babybacks. I just put a Boston Butt on about 20 minutes ago. I rubbed it with brown sugar and a liberal amount of Bad Byron's Butt Rub. I wrapped it and left it in the fridge for almost 12 hours. I laid it out to come to room temp before putting it on the smoker. I haven't made any mods to the smoker but hope to in the near future. The butt is just over 8 lbs. I anticipate the cooking time to be 12 hours. My plan is to start spraying it with apple juice after 2 hours and each following hour. Once the internal temp reaches 145, I plan on wrapping it in aluminum foil and putting it back on until it reaches 205. Then wrapping the butt, foil and all, in a towel and placing it in a tight cooler to rest. Wish me luck.