This will be my first smoke in the new GOSM-BB. I figured it would be something simple and not too big. Here is a pic of the pork roast before I stuffed it with mushrooms, green and red peppers and some fresh garlic. I ran into some small issues, I purchased 2 digital thermometers, one for the smoker and one for the meat, and one of them dosn't work. I plan on smokin at 250 til internal temp hits 140-145, then wrap to finish. Also for dinner we are making fresh bread and mashed potatoes. More to post as I take the pics. Andy.