Hi, I am new here and new to smoking meat. I have been doing fish for a few years and have that down pretty good. I did a turkey that came out pretty good also. I just got done pulling apart my first pork butt and I am very pleased with it. It was a 7-1/2 lb upper shoulder. Luckily I found this forum and got a lot of tips from the pulled pork thread. I foiled it at around 170 deg. Unfortunately the 2 meat thermometers I have only go up to 190 so I had to wing it a little. Got it to 190 then cooked it for another hour or so. Then I did the towel and cooler trick for 1-1/2 hour. Pulled apart easily. Tastes really good! I am not sure about the rub I used, something in it I was not crazy about. I got the recipe online somewhere. Maybe it is the cumin? I never used that spice before. Also I think I will cut down on the salt it called for. I read the tip about creosote but by the time I saw that post I already had the smoker going. I think I need to scrub out the inside before I use it again. But it is still delicious, I will have to look for another recipe for the next one. I may try ribs next time. I used crab apple for the wood. All in all it was a success! Better than I expected. Thanks for all the tips, I will be picking your brains again when I get ready to do the ribs. Edit: I have 1 question, I have the bullet type smoker with an upper and lower rack, which rack position should I have used? Or does it matter, I used the top.