I'm putting this new grill through its paces. Did up a bone in Turkey breast. Dry brined it last night. Cooked it for barely over 5 hours. Set the temp at 310 which was about 280 on my independent therm. Used some apple wood in the ash bin. Turned out really amazing. I can't hardly eat a Turkey any more unless it's smoked. So much flavor. I'm finding if I run the smoker at 500 degrees to start before adding the meat for about 30 minutes and then back it down to my cooking temps it burns very clean. I used lump charcoal for this one. I think I really like the lump for clean burning and a little extra flavor. I'll keep using both for awhile until I get a solid trial on this cooker.