This is about 25 minutes after I put the pork butt into my ST140 and turned the unit to 225. It's prolly 40F, or less, here in NE Ohio.
I added about 1/8 cup each mesquite and pecan chips and about 1/2 cup of cherry chips onto the charred chips left over from last smoke (I think this insulates them and makes them burn slower). I also do not have a chip burning accessory screen.
I think I'll regret the mesquite, I haven't had much luck with it.
I may add some more chips after 3 hours. When it's cold like this I usually smoke about 6 hours and then transfer to a stainless steel steam table pan and cover tight with foil. Then into the oven at 200-225ish for the balance of 12 hours.
I made a vid of it with my phone, but don't know how to put it online or into a thread.