Moved to Florida this summer and finally got around to getting the smoker up and rolling. Two small pork butts, one with oil and rub from Commissary BBQ in Memphis, other I experimented and used honey and a homemade rub. I was really happy that the smoker settled in at around 220, at least, that's what the thermometer on the dome said. I really need to get something more reliable. It was a beautiful day for a smoke. Using temp probes - got both up to 170 after about 5.5 hours. I think I also had a temperature spike after I restocked the bin with charcoal and wood. Schreddy READY!!!