WOW gettig the hang of this lately. Smoked a brisket today based on the house is being shown tomorrow. Started in teh smoker for about 4 hours finished in the oven at 250 for two more internal temp 200 PERFECT, not to tender but not even tough. I do know onething I am getting an offset smoker once i relocate in the future. Egg is ok retains heat just can burn meat and hard to maintain a fire. Once coals go cold you have to remove meat grill, stone etc.