So I just purchased my first Weber kettle this week and even ordered my Smokenator last Tuesday. I had purchased a 3 pound pork shoulder and a 3 pound corn beef brisket that I wanted to smoke on Saturday. Unfortunately I hadn't received the Smokenator by Friday night so I decided to use the Weber charcoal baskets and a full water pan to try to indirect cook/smoke these two items. I used lump charcoal and hickory chunks and just kept tending the grill and adding more hot charcoal as I thought it needed it. I don't have a good thermometer yet, so it was all on feel on this one. Start: Pork shoulder on the left, corned beef brisket on the right. About an hour after starting up the grill, my Smokenator arrives on the front porch. Lol. After a 5 hour cook: After 5 hours the pork shoulder got to 210 degrees internal, while the corned beef brisket got to just about 195 degrees internal. I wrapped both in foil and put in the oven (not turned on) for about 45 minutes. If you notice the pork shoulder had a net wrapped around it. The whole thing almost fell apart just while I was removing the net. Then I tried to cut some slices, but mostly it just fell apart. It was FANTASTIC. The corn beef brisket turned out great too. It was very different, though.... very salty, almost like ham. I ate some with some Head Country BBQ sauce, but it will be much better on a nice hoagie with some kraut and spicy mustard. All in all, it really turned out to be a great experience... even though I really was winging it with the temps and indirect cooking. I'm ready to fire up the Smokenator next.