Smoking on the Weber Kettle certainly has a learning curve. I'm currently smoking a 4 lb. pork butt and a rack of pork spare ribs. After 2 1/2 hours, the internal temp is 165 degrees, so I have taken it to the minion method (off the rack, wrapped it in foil and back on the rack). I am having difficulty maintaining a steady temp, which I believe is why it is cooking faster than I had expected. The temp ranges I'm holding thus far have run between 174 - 259. What effect will such fluctuation in temps have? My ultimate goal is to have pulled pork when it's all said and done. My first attempt at smoking a pork butt was great as sliced pork, but not tender enough for pulled pork. Hoping this time I can achieve that 200 degree internal mark. From what I've read thus far, I will keep it foiled until it reaches 195 degrees and then place it into a cooler for a couple of hours. Here is the Q-view of the butt as it was placed onto the grill. I will certainly take another pic when done.