Cant wait to see that bad boy!We are at 14.5 hours now, and it is just starting to come out of the stall. I also had problems (in the middle of the night, of course) with Jealous Devil lump charcoal getting caught in the hopper of the Masterbuilt 560. I lost a little time there, but not really much. I've bumped the temperature up to 275 now so I can finish and share it out before supper time tonight.
So, I'm learning a lot about big pieces of meat and about my new smoker/grill.