Just got my butt on the WSM, not gonna wrap or anything. I am using Jeff's rub and nothing else. I didn't apply mustard, even though I don't think it changes flavor. I want to see how the bark develops. The Maverick 733 is pretty far off from the lid therm on the WSM. I trust the Maverick temp, it will settle in at around 250 in a bit, just a bit high from loading the meat. No water in the pan, 2 bottom vents closed and one 50% open. This has provided me with 250 grill temps for my last 3 smokes. I'm loving the WSM!