My first big smoke on the WSM 22.5 yesterday, four pork butts, about 40 lbs total. The smallest of the group, figured it'd be easier for qview's sake, slathered with a bit of mustard. Rubbed down with Jeff's/Newflame hybrid..and then off to the fridge for the night. Got started at 6 in the morning. Burning Kingsford "hickory" charcoal, along with some hickory wood chunks. My assistant Maggie was very helpful. I didn't get a picture of the butts when I put them on the smoker, basically I got it up to temperature and locked it in with the vents, made sure it was holding well, and then... Gave the wife a brief lesson on how to control the temps if the alarms went off, figured it was such a nice morning that I'd go golfing. I'm a much better BBQ'er than a golfer but it was fun nonetheless. I was gone about 2 hours and the temps didn't vary more than 10-15 degrees, when I got home it was right at 238 and held there for the remainder of the smoke. Here we are about 8 hours in, temps were all right around 170 so I took them off to foil. Took them off at 9:30pm so 15 hours roughly for the entire smoke, I reserved the cooking juices for meat jello and went about my evening. The money shot. I'm doing this for a buddies rehearsal dinner on thursday so we didn't eat too much, but the couple sandwiches we had were excellent. After being a bit skeptical of purchasing the WSM, I can safely say that I made the right decision, I'm very happy with it so far.