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Not sure why, but I got this eye of round to smoke. Rubbed it fkod with my homemade rub and a little mustard. I smoked with hickory to 130° then wrapped with beef stock in a tin pan to 155°. I sliced it thin and it turned out pretty great. I honestly doubt I'll smoke a cut as lean as this again...

Took about 10 and a quarter hours. It is delicious

6 hours 20 minutes in it's sitting at 172°. Been holding steady 230°. Figured out putting the wood on the cook rack of the fire box, about 20 minutes before I need new wood, helps ridiculously in transitioning. Barely any dirty smoke.

Yes I am! I'm running hickory splits

Bought this smoker yesterday and got it seasoned. I have only used a MES30 before. I decided to give a 7lb butt a try in here. It was last minute so I wanted to be quick. So I just used a premade rub(grill mates maple BBQ rub, I've heard it's pretty good) and injected with that creole stuff...

I decided at 3 this morning to smoke some pork butt. Have a 6 pounder in that's been going for 12 hours and still sits at 186°. Definitely testing my patience. Lol.