Still had half a wild hog in the freezer so we smoked it in my UDS for a Christmas Party with friends.Cut it up and rubbed the night before.Got the barrel going with Kingsford Comp.coals and Hickory chunks,put the meat in it took about a hour to get it to settle in at 237 degrees and it cruised on that temp for 7 hours with very little adjustment.Foiled it at 165 degrees and finished off in the oven for 5 more hours to 195 degrees.Being wild and little fat it was plenty tender but still had to chop it up for sandwiches.It turned out with a great smoke flavor and everyone loved it.