Got my very 1st smoke in the #2 as we speak. Doing a 6.5lb pulled pork over hickory. I'm using two large pieces of hickory that was sent with the #2. Using Meowey's Basic Pulled Pork technique that I found on this forum, a rub I found in the book "Smoke and Spice" and will add some SoFlaQuers finishing sauce when pulling. Been in the smoker since 6:45 this am. Smoker dial set about 215. Trying to maintain 225 degrees....it's been a little bit of a challenge. Using the -732, been able to keep it within +/- 15 degrees of 225. Almost 5 hours into the smoke and it's holding around 162, perhaps the stall. Next up will be to foil at about 165. Shooting for 195-205 finished temp, then I'll wrap and let sit in the cooler for an hour or so. We're serving with DW's homemade BBQ sauce on SWB, creamy cole slaw, and perhaps some kind of beans. The only thing I wanted to try, but didn't, was to spray some apple juice/rum mix over the Q. Maybe next time.