Hello Everyone, This is my first post on the forum. I have been on for quite a while soaking up all of the useful info on the site. A big thank you to everyone who contributes to this awesome site. A little background info....I smoked in an MES 30 for 2 years and recently picked up this Horizon 16" classic. It's been a great investment, despite the learning curve. I have smoked several racks of ribs and a brisket on the new pit with great success. I figured today was a good day to make some Mother's Day pulled pork! After toying with the Horizon for a few test burns, I manufactured my own convection plate and added a water pan, which enabled me to maintain temps within 5-10 degrees from end to end. I have two Maverick thermos to monitor pit temps. Anyone who doesn't have one (or more) of these....GET YA SOME!!!! It's about 2:30 a.m. (My wife thinks I am crazy...she doesn't get it!). I fired the pit up at about 1:45. Once the temps have stabilized, I will throw the butts on. I have two 8.5 pound bone-in butts that I picked up at Costco yesterday. Overall, I am pretty pleased at the quality, and at 99 cents a pound, who can complain? I injected them with a white grape juice, apple cider vinegar, wocestershire sauce, honey, pork rub injection. I followed up with a sweet and spicy rib run that I have come up with that has produced great results in the past. I am smoking with apple and cherry. I am still undecided if I will foil or not. I will make the decision when the time comes. That's it for now. Time to get things going. I will keep updating as I go. Thanks again to everyone for such a great site!!!!