I can only get the Weber down to 160, and it's freezing out. My buddies' VSS has been 2 hrs. (he's too lazy to smoke,if that's possible.) Towards the end, I'll put the VSS into my 170 oven, and throw a spatchy on the 22 and fire it up to 275 ish. We made a mild VSS 2 weeks ago with high temp cheddar cheese. It was good, but we like more kick. He got some pepper jack, and also cut up some chipotles in adobo and that should rev things up a bit. I figure 4 hours of smoke, then finish in my oven to an IT of at least 152, shooting for 155. My wife hates all the smoke flavor and smell I carry into the house on my clothes. Oh well.