Threw on a pork shoulder the first weekend I got it. Started of with 4 hickory chunks, full water bowl, and all vents open. Read the WSM runs hot the first couple smokes and that's very true. Couldn't keep the thing below 275 with 2 bottom vents barely cracked and top vent wide open. Figured that's where she wants to be so let it ride. Even jumped up to 300 toward the end of the smoke.
Ended up cooking it for 10 hours and wrapped at the end in a cooler. Turned out great and the wife said it was the best one I've done yet. Can't wait for more smokes. Got a brisket coming up next weekend.