Smoked the first load Saturday, a fattie and some chicken thighs. Smoked at (roughly) 180 for two hours, opened the door and was greeted by this beauty: The thighs were completely cooked (internal temp 170), so pulled 'em and headed into dinner. The fattie wasn't quite done so I left it for another hour and pulled it at an internal temp of 180. (A picture of the fattie and the recipe it was destined for can be found here.) I should have smoked a little hotter, the chicken thighs were done but their interior fat was incompletely rendered. I also need to work on/figure out how to measure temperature inside a little better. I used this rig on Saturday: And I'm not entirely comfortable that it accurately reflected the conditions inside the smoker. It however consistently register about 20 degrees above the stock thermometer. I also had problems maintaining smoke. I simply put the soaked chips onto the chip tray, but I think I need to try putting them in a foil packet next time.