Hey all: This is directed at owners of this smoker, although gosm owners or anyone really might be able to help me identify what happened on my recent smoke. I had a fairly full smoker. Top rack was a 5lb brisket flat 2nd shelf was (2) 6 1/2 lbs boneless pork butts 3rd shelf was 2 large racks of spares 4th shelf was some rib meat trimmed off the spares. Started it about 7 - 730 PM with 3 chunks of pecan wood and a 3/4 full water tray. After 40 minutes of tweaking the temperature settled in at 225 according to my maverick ET -73 thermometer which was on the top shelf (probably my first problem). Temp in the door of the smoker said 175 and a freestanding oven thermometer said about 210 on the top shelf. My maverick therms are tested to within 1 degree so i usually go by that. After 3 hours I started squirting a mop on the brisket every 45 minutes or so. And after 4 hours on the ribs and butts. 6 hours into the smoke I didn't see any pull back for the bone, the brisket and butts were both around 140. I was figuring that at this time the brisket would almost be done. It was getting very windy and I let the temp rise to 250. I added some more pecan chunks although the existing chunks were not consumed yet. About 7AM. It starts to pour! Now 12 hours smoking time the ribs are done, the foiled brisket and butts went into a 250 degree oven. The temperature of the meat quickly rises and I put the butts and brisket in a cooler. 2 hours later, brisket is done, had to cut thick slices. One but was perfect, pulled like a dream, the other I had to slice, wasn't done enough to pull. What do you think went wrong? I'm thinking I'm getting a big temp difference between the top shelf and the bottom although the the Maeverick said 225-250 and I checked it in boiling after and it was right on. Also, very little smoke ring on the brisket, no real smoky taste on anything, and I noticed I didn't reek like smoke as I normally do but then I used pecan instead of my usual hickory. What do you think? Thanks for the help.