Just broke in my generic charcoal bullet (after modding it on Friday) with about 3 lbs. of hot Italian sausage that I got from my mom a few weeks ago. It held pretty consistently between 225 and 250 for about three hours. Pulled the sausage at 165 degrees and let the smoker roll with a few handfuls of peanuts and some fresh jalapenos, just for grins. Have to wait for dinner to evaluate fully, but the samples were quite tasty.