Put two butts and a turkey breast on at roughly noon. Built the fire a bit big and struggled getting the temp down to 225, and its fluctuating from about 220 to 280. Its about 45 here in SC and light rain off and on. Nice day overall I guess. Pork has an internal of about 100 degrees 2 hrs in. Using hickory and apple wood, and just spritzed with apple juice and bourbon at the 2 hour mark. Gonna move the butts to a foiled pan with apple juice, bourbon, and brown sugar at about the 160 mark. Any suggestions or comments at this point?