First try at “Q-View” so bear with me. It’s a 9/lb bone in butt. I didn’t do anything but rub it down with some spice; Kosher salt, “More Spice”, garlic powder, onion powder, fresh Helvetia sugar, “Cajun Power”, and a bit of real maple syrup. I scored the fat cap and double wrapped it. It sat in the fridge for 48 hours and when I removed it, it was so happy it wanted to dance. So I slapped some Mo’spice on it. Going to try this like I always recommend to others, it’s not my first butt, but it is my first butt in this smoker, so doing it the old way, low and slow. 0130: Fired up the MES 30, 220 my mostest favorite temp., used my new butane blow torch to light my A-Maz-N product using Oak and Apple. I then hid it below with a pan for protection from “the drip”. Put my butt on the grill fat down and will give it 30 mins and will check it again. This camera is smarter than I am. I should have had kids so someone could educate me in my dotage! 0200: Lit pellets again, I had the loader removed and the vent open <shrugs> Will wait and check it again in 30 mins. BTW the ‘skeeters think I am there smoked feast! 0230: WE HAVE SMOKE SITED! 0330: Its percolating just fine. 2 hours in the IT has gone from 34 to 90, smoker is bouncing from 220 to 225, Perfect smoke coming out the vent, so I saw no reason to interupt it's party. I am second thinking the sugar on it, but thats water under the bridge now. I think its time to catch a nap. Nite all, we'll check on it tomorrow. Let's see, 9lbs. x 1.75 hr/lb. = 13.5, so I am guessing 14 hrs. + 1 or 2 hr rest, I will pull at 200 to 205, looking for 208. But with pork ya just never know.