Smoked 7lb porkbutt & skin-on half breasts of chicken yesterday, also used for the first time my new Maverick et-733 meat thermometer! Didn't realize how much temp. fluctuations happen; before I'd just use the therm. on the smoker, check the int. temp of the meat & I'd add wood when there's a noticeable drop in temp. I felt more paranoid with the 733 due to all the temp changes, alarms, etc. Had to finish the chicken in the oven cause I wasn't able to get the int. temp past 160; my wife made the sides: beans, slaw, cornbread etc; my family were pleased esp. the pulled pork, even used my new bear claws to pull it with; all n all good cook! Thanks to you guys who gave advice on my other thread! Always welcome advice & new ideas!!!